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. |