Author Notes
When I thought of using ricotta in pancakes I thought they'd be a bit heartier and cake like. I was wrong. These pancakes are so light they brought me back to Paula's Pancakes in Solvang. That light thin pancake that you find so often in the little Dutch town nestled just above Santa Barbara.
Since they are so light you might think the batter needs more flour, or that you should flip them later than you think. They do need some time on the griddle but as you'll see they get nice and golden edges when cooked well.
I have to admit I had some kitchen frustrations while making these. Why are they so runny? Ugh what's going on?! Then Benjamin took over the last few and showed me they needed to cook a bit longer per side. Also I was probably hungry.
{Recipe thanks to loosely modified from Food and Wine}
—goodspoon
Ingredients
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1 1/2 cups
flour
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1 teaspoon
baking powder
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1 1/2 teaspoons
kosher salt
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3
eggs, separated
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1 3/4 cups
milk
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2 tablespoons
milk
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1/2 cup
ricotta cheese
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2 tablespoons
ricotta
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1/4 cup
sugar
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1 tablespoon
vanilla
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2 cups
fresh or frozen blueberries
Directions
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In a bowl whisk together the flour, baking powder, and salt. In a large bowl whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients to the wet and whisk until smooth.
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Beat the egg whites until a soft peak forms. Fold the egg whites into the batter until no streaks remain.
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At this point you can add the blueberries to the batter. Heat the griddle and spread on some butter til it's melted. Drop just about 1/4 cup of batter for each pancake. Cook a couple minutes per side until set. Keep in a warm oven until you're ready to serve or serve them right up with good maple syrup.
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