Tuesday, December 23, 2014

Fluffy Ricotta Pancakes

Ernest came home from the east coast craving salsa and good avocados.

Little by little we are discovering there were a few other things he missed. He made a special request for ricotta pancakes last weekend. They are my favorite, he enthused. I won't even eat ordinary pancakes any more. Ernest made an emergency trip to the store before breakfast to buy ricotta, since I didn't have any on hand, that's how much he likes them. I usually make them with ricotta left over from lasagne or calzones.

I don't know where I got the recipe, or I would give them credit. The original was a little skimpy for 4 voracious people so I increased the proportions.

Fluffy Ricotta Pancakes

1 1/3 cup ricotta cheese
1 cup flour
3/4 teaspoon baking powder
2 tablespoons sugar
pinch of salt
1 cup milk
4 eggs, separated
3/4 teaspoon vanilla

If the ricotta is really watery, you can strain it, but I usually don't bother.

Mix flour, baking powder, sugar and salt in a large bowl.

Mix ricotta, milk, egg yolks and vanilla in a smaller bowl.

Beat egg whites until stiff.

Stir wet ingredients into the bowl of dry ingredients, then fold in egg whites.

OK, here's where I don't have instructions because I am not the pancake cooker in the house, only the mixer. Someone else usually does the griddle work. Cook them like you would any other pancakes, I guess!


Now I have ricotta leftover from the pancakes! What else can I make? This Baked Ricotta spread looks good!


Green Girl in Wisconsin said...

I've never heard of this creature of pancake! Interesting...are they really fluffier than regular ones?

Gary's third pottery blog said...

You must be so happy to have the young genius back home for a bit :)

Karen (formerly kcinnova) said...

This looks like a good recipe for us to try! Thanks. :)