Ricotta cheese makes these pancakes airy and delicious. They're great alone or with your favorite toppings.
INGREDIENT
– 1 1/4 cups all purpose flour– 1 teaspoon baking soda– 1 teaspoon baking powder– 1/2 teaspoon salt– 2 Tablespoons granulated sugar– 1 cup full fat ricotta cheese– 1/2 cup milk (not skim)– 2 eggs, separated– 1/2 teaspoon vanilla extract (or sub lemon juice + zest of 1 lemon for a twist)– Butter, for frying and serving
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INSTRUCTION
Mix flour, baking soda, powder, salt, and sugar in a bowl. Mix ricotta, milk, vanilla or lemon, and 2 egg yolks in another bowl until almost smooth.
Beat egg whites rapidly in another bowl.
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Step 1
Avoid pressing them into peaks and thin them for easier integration. Slowly mix flour and ricotta. Lumpy batter helps. Carefully mix egg whites. Let the mixture settle while heating a skillet.
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Step 2
Medium heat skillet. Surface water sizzling signals preparedness. Put butter or oil in the pan (I prefer butter). Pour 1/4 cup batter into the hot skillet. Warm until bubbling.
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Step 3
Flip and finish heating. Use leftover batter. Low oven, cookie cooling rack, warm pancakes. Serve warm with berries, bananas, and real maple syrup. Your fave toppings.