Fluffy Ricotta Pancakes
If you've never made a ricotta pancakes recipe, their texture is delicate but substantial. The crisp, golden exterior gives way to a custardy middle.
Servings: 4
Ingredients
- 4 eggs whites and yolks separated
- 1-500 g container 2 cups full-fat ricotta made with Canadian milk
- 1 ¼ cups Canadian whole milk
- 1 tsp pure vanilla extract
- 9 oz all-purpose flour (2 cups lightly spooned and levelled)
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp coarse salt
- Oil for cooking
- Yogurt and berries to serve
Instructions
- Beat egg whites in stand mixer until stiff peaks form.
- In a separate bowl, whisk yolks with ricotta, milk, and vanilla extract.
- In a third bowl, whisk the flour with the sugar, baking powder, and salt.
- Scrape the yolk mixture into the dry ingredients and stir just to combine, with some floury streaks remaining. Fold in beaten egg whites.
- Lightly oil a large skillet and set over medium-low heat. Drop batter by scant 1/3 cupfuls, leaving ample space between to flip (I do a time). After a couple of minutes, when bubbles start to form at the surface and underside is golden brown, flip the pancakes. Contiuje cooking on other side until it's golden brown, too - about 2 minutes more. Transfer to wire rack and keep warm in a 200ºF oven. When ready to serve, dollop with yogurt and top with berries.