1 cup ricotta cheese
¾ cup flour
½ teaspoon baking powder
1 ½ Tablespoon sugar
pinch salt
¾ cup milk
3 eggs, divided
½ teaspoon vanilla
Set ricotta in a fine mesh strainer about 30 minutes
before you start cooking to drain off excess liquid. We used fresh ricotta from Whole Foods that
was pretty dry. If you are using a
commercial brand that’s runny, you may want to drain it longer (or make your
own).
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. 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 a griddle over medium-high heat and brush the
surface with butter. Use a ladle or
measuring scoop (we used a 1/3 cup measure) to pour batter onto the
griddle. Cook pancakes for about 3 or 4
minutes, then flip, cooking until both sides are golden brown.
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