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.

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