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Ricotta pancakes

July 13, 2010

ricottapancakes

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I love pancakes. Without a doubt, they are my all-time favorite breakfast food. This morning I tried a new pancake recipe, and it was definitely worth blogging about! I was going to make lasagne a few nights ago, but decided it was too hot to have the oven on for so long, so I had an unopened container of ricotta cheese in the refrigerator. I remembered something about ricotta pancakes, so I searched through my recipe file, and found just what I was looking for.

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1 cup ricotta cheese
3/4 cup flour
1/2 tsp. baking powder
1 -1/2 Tbsp. sugar
Pinch of salt
3/4 cup milk
3 eggs, separated
1 teaspoon vanilla

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Drain the liquid from your ricotta. If it’s really moist, you might want to place it in a mesh strainer or some cheesecloth to drain it. Put the ricotta in a large bowl, and add milk, egg yolks, and vanilla. Beat until well combined.

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In a separate bowl, whisk the dry ingredients together. Add them to the ricotta mixture, stirring until combined.

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Beat the egg whites until stiff, then fold into the batter.

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I used a 1/3 cup scoop to ladle the batter into a greased skillet over medium-high heat (I really need to get a griddle!). This made pancakes about 4″ in diameter. Once they start to bubble, flip the cakes over and cook a few more minutes. This recipe made about 15 pancakes.

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I thought these were amazing pancakes. You can really taste the ricotta, and to me they had kind of a crepe-quality flavor and texture. They were very moist, yet light and fluffy. The extra protein from the ricotta is a bonus, too. My boys scarfed their pancakes down with a little maple syrup, but I had mine with just a dusting of powdered sugar. They didn’t even need any butter. They would also be good rolled up crepe-style with some preserves.

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This was the first time I made this recipe, but it won’t be the last. Give it a try, and see for yourself!

 

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