Once you taste these luscious ricotta pancakes, you'll be making them non-stop. Ricotta transforms them into airy, creamy, custardy delights.
Instructions
1
Separate the eggs into yolks and whites. Set the whites aside. Beat the egg yolks until they run in a smooth stream through the tines of a fork.
2
Add the flour, baking powder, sugar, and salt to a small bowl. Whisk it together to incorporate it fully.
3
Add the strained ricotta, milk, beaten egg yolks, and vanilla to a large bowl. Mix to combine.
4
Add the dry ingredients on top of the ricotta mixture and gently fold it in.**
5
Beat the egg whites until stiff peaks form (don't skip this step! Whipping the egg whites creates a light and airy texture in the finished pancakes). Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it.
6
Add the remaining egg whites to the top of the batter and fold them in with a spatula. Lumps are OK; if you over-mix, you will remove all the air from the batter.
7
Place a medium-sized pan over medium heat. Add a 1/2 tablespoon of oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan.
8
Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes. Flip the pancake and cook another 2 minutes until golden. Repeat with the remaining batter. Add 1/2 tablespoon of oil as needed. Makes about 8 pancakes.
