Author Notes: A light laid back dinner pancake for when you feel like having breakfast for dinner. - Droplet
- 1 1/2 cup AP flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cups tomato sauce *
- 3/4 cups ricotta, well drained *
- 3/4 cups full fat yogurt
- 1 teaspoon honey or sugar
- 1 tablespoon olive oil
- 3 eggs, separated
- butter or extra olive oil for pan
- A couple of minor clarifications that have their bearing on the final result: the tomato sauce that you choose to use could be some leftover pizza or pasta sauce, or strained and pureed canned tomatoes. The choice will define the final taste since the cooked sauces usually have seasonings and alliums of some kind in them, and the uncooked sauce will make a pancake with a lighter tomato taste. Take into account the acidity of the sauce you choose to use.The ricotta needs to be very well drained. If yours happens to be creamier, you can decrease the amount of yogurt to about 1/2 c to compensate for that.
- Measure out the flour in a clean and dry small mixing bowl. Add the baking powder, baking soda and salt and stir well with a whisk to distribute the leaveners evenly.
- Separated the egg yolks from the egg whites into two mixing bowls. Beat the eggwhites on high speed until a little after the soft peak stage and set aside. Beat the yolks with the yogurt and ricotta until combined and creamy. Add the tomato sauce, honey and olive oil and beat for a few seconds. Mix in the prepared dry ingredients until just combined and gently fold the eggwhites into the batter.
- Heat a griddle on meadium high heat (can do that while beating the eggwhites) and when heated add about 1/2 tsp of butter. Laddle or pour about 1/3 c of batter and cook for about 1 1/2 min. Then flip over and cook an extra 30-40 seconds. Transfer the cooked pancakes directly to a serving plate, as they actually benefit from cooling slightly. Serve with some pesto if you wish.