Place egg whites in the bowl of a stand mixer fitted with whisk attachment. Whisk on high until stiff peaks form (tips stand straight). Fold half of the whites into the batter. Add remaining whites; gently fold them in until mostly blended but some streaks of egg whites remain.

Heat a greased griddle or skillet over medium. Add batter in 1/4-cup scoops. Top each pancake with 1/2 to 1 Tbsp. chopped cranberries. Cook 2 to 3 minutes per side or until golden. (Keep warm in an oven on low while you cook the remaining pancakes.) Serve pancakes with Salted Maple Butter and, if you like, maple syrup. Serves 6

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Nutrition Facts

Calories

680kcal

34%
Fat

29g

1%
Saturated Fat

15g

0%
Carbohydrates

82g

4%
Fiber

1g

0%
Sugar

32g

1%
Protein

25g

1%
Cholesterol

204mg

10%
Sodium

376mg

18%

Percent Daily Values are based on a 2,000 calorie diet.

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Cranberry Ricotta Pancakes

Ingredients

Instructions

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Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts