Fluffy Ricotta Pancakes
Stolen from here:
I will usually add the zest of one lemon.
Makes 8 to 10 pancakes
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 3/4 cup milk (not nonfat)
- 2 large eggs, separated
- 1/2 teaspoon vanilla extract
- Butter, for cooking
- If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step.
- Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
- Beat the egg whites with a handheld electric mixer until stiff (see Recipe Note). (Alternatively, whisk the egg whites by hand.) Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
- Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
- Serve the pancakes immediately, with maple syrup, fruit jam, lemon curd, or powdered sugar.