Ricotta Pancakes

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 Kitchn
Makes 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.