Ricotta Pancakes

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This, dear foodies, takes 10 minutes to make, and just a little longer to cook. Dead. Easy.

A few people have requested this recipe, so I’ll quickly post it to prevent any unwanted snags at my feet a little later. The thing is, I never make pancakes a whole lot, which probably sounds like sacrilege to most. I then came across the quaintest, most moreish-looking recipe for lemon ricotta hot cakes on the website whiteonricecouple.com, in other words the most beautfiful food photography blog ever? And ok, I actually came across it two months ago. So yes, it’s been a whole two months before I decided to whisk some butter and sugar together for the sake of following it. God, it’s a beaut. I followed the original recipe once, but the second time I made a few adjustments.

These hotcakes, or mini silver dollar pancakes if you will, are oddly tender due to the quick-whisked egg whites in the batter (don’t fret! This part takes 30 seconds at most! I swear my life on it) and whole-milk ricotta and milk. Yes, you need good, whole milk for this. None of the almond or soy stuff, no matter how nourishing that feels later on. It’s a Sunday.

Ricotta Pancakes (serves 2-3)

Ingredients:

  • 2/3 cup all-purpose flour
  • 2.5 tablespoons sugar
  • 0.5 teaspoon salt
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon nutmeg/cinnamon
  • 0.5 tablespoons baking powder (I like decimal places, if you cannot already tell)
  • 1.25 cup whole milk ricotta
  • 0.5 cup milk
  • 2 eggs, separated into yolks and whites
  • butter for cooking

Procedure:

  1. In a medium bowl, whisk together the flour, sugar, salt, nutmeg/cinnamon (I didn’t have fresh nutmeg so I just used cinnamon) and baking powder for at least 30 seconds.
  2. Separate the eggs and put whites aside.
  3. In a medium bowl containing the egg yolks you just extracted from those beautiful fresh eggs you just cracked, whisk in the ricotta, milk and vanilla extract. Lots of vanilla. Yum yum.
  4. Immediately fold the dry ingredients in and do NOT overmix. Mix until just combined and set aside.
  5. Whisk the egg whites by hand until foamy. I urge you to do it by hand because this step takes no time at all and why would I want you to whip out those dreaded electronic whisks for extra cleaning later on? Come on now.
  6. Pour the translucent whites into the batter you set aside and mix until just combined once more. Don’t be thorough with this batter, it does its job when you’re more laid back.
  7. Cook on a medium hot pan with a thin film of unsalted butter. It takes around 2 minutes a side. Flip when you see mini bubbles forming on the surface.
  8. Serve with butter and maple syrup (smashed berries and jam if you want) because that’s all you really need for this darn brilliant recipe.
  9. Take a fork, cut a nice triangle in the stack, or of two if you’re polite, and enjoy with a cup of good coffee.
  10. Make a mental note to make these again in the near future.

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