Home Recipes Cornflake Ricotta Pancakes

Cornflake Ricotta Pancakes

Name: Cornflake Ricotta Pancakes
Prep time: 00:10
Cook time: 00:15
Total time: 00:25
Yield: 10
Ingredients: 2 Egg; 1 cup Ricotta cheese; 0.5 cup Milk; 3 tbsp Butter; 1 cup Flour; 1.5 tsp Baking Powder; 0.25 tsp Salt; 0.5 cup Cornflakes

25-minute recipe Serves 10

Cornflakes are a superhero ingredient you'll never want to run out ever again. They add a crunchy finish to each ricotta pancake. (Ricotta makes pancakes extra-light while adding extra protein.) Tip: Go all out and serve these pancakes with eggs and bacon for a loaded breakfast plate.

25-minute recipe Serves 10

Ingredients

Eggs

1 cup

Ricotta cheese

1/2 cup

Milk

3 tbsp

Butter, melted

1 cup

All-purpose flour

1 1/2 tsp

Baking powder

1/4 tsp

Salt

1/2 cup

Cornflakes

Directions

Prep: 10-minute | Cook: 15-minute

1
Whisk eggs, ricotta, milk and butter in a medium bowl.
2
Combine flour, baking powder and salt in a large bowl. Stir in egg mixture just until smooth.
3
Heat a large non-stick frying pan over medium. Spray with cooking spray. Pour 1/4 cup portions of batter into pan and cook until bubbles form on the top of each pancake, 2 to 3 minutes. Sprinkle tops with some of the cornflakes, then flip. Cook until the bottom is golden brown, about 2 minutes. Repeat with remaining batter and cornflakes, lowering heat as needed.
4
Serve topped with a sunny-side-up egg and crispy bacon, if desired.

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Cornflake Ricotta Pancakes

Ingredients

Directions

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