Ingredients
Method
1
Combine the beaten eggs and low-fat ricotta cheese in a large mixing bowl, stirring until well blended.
2
In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and sugar.
3
Fold the dry ingredients into the egg and ricotta mixture until just combined, being careful not to overmix.
4
Gently fold the crushed toasted pecans and chopped dates into the batter until evenly distributed.
5
Heat a lightly oiled griddle or non-stick skillet over medium heat until a drop of water sizzles on the surface.
2 minutes
6
Pour 1/4 cup batter onto the griddle for each pancake, spacing them about 2 inches apart.
7
Cook the pancakes for about 3-4 minutes until the edges look set and the bottom is golden brown.
4 minutes
8
Carefully flip each pancake and cook the other side for 2-3 minutes until golden and cooked through.
3 minutes
9
Transfer the cooked pancakes to a serving plate and keep warm while repeating with the remaining batter.
10
Serve the pancakes warm with desired toppings such as yogurt, honey, or fresh fruit.