Free Recipe Corn-Ricotta Pancakes

Recipe Type: Free Bread Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4

Ingredients for Corn-Ricotta Pancakes Recipe

2 lg Eggs
1/2 c Part-skim ricotta cheese
1/2 c Low-fat milk
1 pk Jiffy corn muffin mix; 8-1/2
-ounces
3/4 c Frozen corn; thawed

Corn-Ricotta Pancakes Preparation

1. Separate egg yolks and whites into two mixing bowls; set the whites aside. 2. Whisk ricotta into the yolks, then whisk in milk. Stir in corn muffin mix until well combined. Stir in corn. 3. Beat the reserved whites with an electric mixer on high speed until they are stiff but not dry. With a spatula, gently fold them into the batter until no traces of white remain. 4. Heat a large nonstick skillet over medium-low heat. For each pancake, drop about 1/3 cup of the batter onto the skillet. Cook until golden brown on the undersides, about 2 min. Turn the pancakes over and cook until they are golden on the second side and the centers spring back when lightly pressed, about 2 minutes longer. Repeat until all the batter is used. Cal 354 Pro: 12g Fat: 12g Carb: 50g Sodium: 460mg Recipe by: Fresh Ideas Posted to brand-name-recipes by JoAnne Critten <mcritten@wanweb.net> on Mar 27, 1998

How Do You Cook Corn-Ricotta Pancakes?

If you know another way to cook Corn-Ricotta Pancakes please make a comment in the form below to help other free recipe users make the best of this free recipie.