Monday, April 12, 2010

Ricotta Pancakes

I made these twice last week! This is a whole new level of pancakes. It's pretty much eating dessert for breakfast which is totally acceptable.

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

Set ricotta in a fine mesh strainer about 30 minutes to drain off excess liquid. The ricotta I used was pretty dry so I didn't need to do this so skip it if it's not needed.

Whisk together flour, baking powder, sugar and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.

Beat the egg whites in an electric mixer until stiff peaks form. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

Heat griddle to medium-high heat, and brush with butter. Use a ladle or scoop to pour batter onto the griddle. Cook for 3-4 minutes on each side until golden brown.

Serve with lemon curd or fresh berries & cream...dust with powdered sugar! Ahhh! Heaven!

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