RMJcar's eatings: Ricotta Pancakes

Ricotta Pancakes

I had some leftover ricotta from making lasagna and needed a way to use it up. Then I found this recipe: http://www.thekitchn.com/recipe-fluffy-ricotta-pancakes-48085

What you will get is creamy custardy pancakes. Please note that I doubled the recipe when I made it. The following description will represent the original recipe , but the pictures will be of the doubled recipe.

1. Start by separating 2 eggs. See step 2.3 from the lemon meringue cake post regarding eggs.

2. Add 1 cup of all purpose flour, 1.5 tablespoons of granulated sugar, 1/2 a teaspoon of baking powder, and an 1/8 of a teaspoon of salt to a small bowl. Mix together with a whisk.

3. In a separate larger bowl, whisk together the egg yolks, 1/2 a teaspoon of vanilla, 3/4 of a cup of milk, and 1 cup of ricotta cheese. The recipe recommends you drain the excess liquid from the ricotta if it is watery. Mine was pretty dry.

4. Gently whisk in the dry ingredients into the wet ingredients.

5. Using a stand or hand mixture (it takes forever to do it by hand), whip the egg whites until they reach a stiff peak.

6. Gently fold in the whites into the rest of the batter. I like to mix in a little whites into the batter to loosen the batter up and then fold in the rest of the whites.

7. Heat up your pan, skillet, or griddle to medium-high heat with some butter or non-stick cooking spray. The recipe recommends using a 1/3 of a cup per pancake. I think using 1/4 of a cup is more manageable. I used a measuring cup to distribute the batter.