These are Grant’s new favorite pancakes! I have started making homemade ricotta cheese. Homemade ricotta is super easy and so much better than store-bought. Much more inexpensive too! The recipe I use is from the same issue of Cuisine at Home that has the pancake recipe. They have the recipe and instructions for ricotta on their website, but there are many other recipes online also. Ricotta pancakes are delicious and very light and fluffy.
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese, homemade or store bought
- 1/2 cup whole milk
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 2 large eggs, separated
- 1/2 teaspoon vanilla extract
- minced zest of 1/2 lemon, or 1/8 teaspoon lemon oil
In a large bowl, whisk together the flour, baking powder, and salt. In another bowl or large measuring cup, whisk together ricotta, milk, sugar, butter, egg yolks, vanilla, and zest or oil. Pour wet ingredients into dry ingredients and stir just until incorporated.
Whip egg whites with a mixer on high speed until firm peaks form.
Stir one-third of whipped egg whites into the batter. Then fold remaining egg whites into the batter in two additions.
Heat an electric griddle to 350° F. Grease the hot griddle with coconut oil or other oil. Drop batter by 1/4 cup measure onto hot griddle and cook until bubbles form on top and bottom has browned, about 4 minutes. Flip pancakes and cook about 3 minutes more, or until bottoms are browned. Repeat until all batter is used.
Serve hot with butter and syrup or fruit and whipped cream.
Makes about 12 pancakes. Recipe may be doubled.