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Ricotta pancakes

June 23, 2010

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Makes 14

3/4 cup flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cup whole-milk ricotta
3 eggs, separated, plus 1 extra yolk
1/2 cup whole milk
2 tablespoons vegetable oil
1 cup plain yogurt (for topping)
1/2 cup preserves, such as cherry (for topping)

1. In a bowl, whisk flour, sugar, baking powder, and salt to blend them.

2. In another bowl, combine ricotta and 4 yolks. With a wooden spoon, beat for 1 minute or until light and fluffy. Stir in flour mixture alternately with milk in two additions. Stir until just blended.

3. In an electric mixer, beat the 3 egg whites until stiff but not dry.

4. Stir 1/4 of whites into the ricotta mixture to lighten it. Fold in the remaining whites in 3 more additions.

5. Heat a large, nonstick skillet. Add 1 tablespoon of the oil. Using a 1/4-cup measuring cup, pour mounds of batter into the pan. Cook without disturbing for 1 minute or until brown on the bottom. Turn and continue cooking for 1 minute more or until the pancakes are golden on the undersides. Cook remaining batter in the same way.

6. Top pancakes with yogurt and preserves.

Leah Mennies.

Adapted from Pattie Federico