Soft, light and fluffy pancakes with a not-so-secret ingredient!
Let us first chat about our star ingredient aka, ricotta. Homemade ricotta is a lot easier that you think and it tastes divine. For all those who are new to cheese making, this is probably one of the easiest cheese to start with. Just bring some milk, cream and salt to a boil, gently curdle with vinegar, strain and store/use.
Now, let us continue on to our pancakes. Ok, this recipe is not one of those healthy breakfast categories, reserve it for that special breakfast when you want to spoil someone:) Ricotta cheese makes a super light and fluffy ethereal pancakes. Of course! you can totally make these pancakes with store bought ricotta.
You will need 3 bowls – dry, egg whites and yolks/cheese. Your dry bowl is gonna be the main bowl, so pick up a large one. Whisk all dry ingredients and set aside. Now second bowl, beat egg whites until soft peaks begin to form, set aside. And now for the third bowl, beat (with the same beater, don’t bother washing!) yolks, ricotta and milk until creamy. Pour into the dry bowl and fold with a rubber spatula until just mixed. Now, fold in the beaten whites until just combined. Make pancakes and serve hot.
When I made these for the first time, my two kiddos finished the entire batch without leaving even one single pancake for daddy!!! Poor daddy:(
It is that Goooooood!!!
Recipes like this
Fluffy Ricotta Pancakes
3/4 cup all purpose flour
1/4 cup almond flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature, separated
1 cup ricotta cheese, homemade or store bought
1/2 cup milk
room temperature butter, for cooking pancakes
maple syrup, for serving
Whisk first 6 ingredients in a large bowl. Set aside.
Beat egg whites in a seperate bowl with a hand held electric beater, until soft peaks begin to form.
Beat egg yolks, ricotta cheese and milk in a seperate bowl with the same beater, until creamy. Add into the dry ingredients and fold with a rubber spatula, until it just comes together. Add beaten egg whites and fold gently, until mixed.
Preheat a griddle or a large non-stick saute pan over medium heat. Spread some butter all over the pan, pour 1/4 cup batter , spacing pancakes few inches apart. Flip pancakes over when the bottom is deep golden brown and bubbles form on the top. Cook until both sides are deep golden brown and cooked through, about 4-5 minutes in total . Transfer to a serving platter and repeat.
Serve hot with maple syrup
Makes about 12 pancakes
2 cups milk
1 cup heavy cream
1/2 teaspoon salt
1 1/2 tablespoon vinegar
Combine milk, cream and salt in a medium non-stick saucepan over medium heat. Bring to a boil, take off heat and add vinegar. Let milk stand for 5 minutes.
Meanwhile, spread cheesecloth on a strainer and place over a bowl. After 5 minutes, pour curdled milk over into the cheesecloth lined strainer and let stand for 1-2 hours, until all whey is separated. Transfer ricotta into a covered container and store in the refrigerator for 2-4 days.
Makes 1 cup