When my kids were smaller, we had a regular weekend ritual of making pancakes. Now, with crazy sports schedules, we don't have very many lazy weekend mornings.
We made these pancakes for Father's Day a few weeks ago. I wanted to try something new & this recipe was on my list of things to try. They are super light & fluffy, with a texture unlike any pancakes I've made before. Everyone loved them! They require a bit more effort than regular pancakes. But, that's what makes them perfect for special occasions, like Father's Day.
Begin by placing 1 cup of ricotta cheese in a sieve, set over a bowl, or the sink & let it drain for about 30 minutes. In the meantime, get the other ingredients ready.
In a large mixing bowl, combine 3/4 cups flour, 1/2 teaspoon baking powder, 1 1/2 tablespoons sugar & 1/8 teaspoon salt. Whisk it together.
Next, divide 3 large eggs.
Add the egg yolks to a separate mixing bowl, along with 3/4 cups milk & the drained ricotta. Give it a whisk.
Add the egg whites to the bowl of an electric mixer fitted with the whisk attachment {or, you can use a hand mixer} & add a pinch pf salt. Beat on high, until stiff. {Mine got a little over-beaten. But, that's what happens when you have 2 kids in the kitchen helping.} Whisk a bit of the egg whites into the batter, just to loosen it up a bit.
Then fold in the rest. It's okay to have lumps...no need to over-mix!
Heat some butter in a skillet, or griddle, over medium heat. Ladle the batter in a 1/3 cup measure & cook the for 4 minutes a side, or until golden brown. Serve with some real maple syrup.
Ricotta Pancakes
Adapted from The KitchnMakes 12-4" pancakes
1 cup ricotta cheese
3/4 cups flour
1/2 teapoon baking powder
1 1/2 tablespoons sugar
1/8 teaspoon salt
3/4 cups milk
3 large eggs {divided}
Drain the ricotta in a sieve, set over a bowl, for 30 minutes, to drain out excess moisture. In a mixing bowl, whisk the flour, baking powder, sugar & salt. In another bowl, whisk the ricotta, milk & egg yolks.
Add the egg whites to the bowl of an electric mixer, fitted with the whisk attachment. Beat until stiff.
Add the dry ingredients to the wet ingredients & stir to combine. Fold in the egg whites, until just incorporated. It's okay to have lumps.
Heat some butter in a skillet, or griddle, over medium heat. Ladle the batter in a 1/3 cup measure & cook the for 4 minutes a side, or until golden brown. Serve with some real maple syrup.
Click here for the printable recipe.
6 comments:
I've made ricotta pancakes before and love them infinitely more than flour. These look fantastic!
I'm also a huge fan of ricotta pancakes! I have a version that I make using orange zest in the batter...so wonderful. It's like a dessert! Thanks for the reminder that I need to make these again soon.
I bet these are light and fluffy with the beaten whites in there!
These look wonderful! I posted a ricotta beignet this past winter and loved the light texture. Can't wait to try these and will Stumble as well! Best ...Susan
These ricotta pancakes look so light and delicious!
I've been dreaming about these for a week now. I guess that means I should give them a try! They would be so delicious with fresh berries.
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