Enjoy this favorite from Executive Chef Mark Levy, The Ivy Hotel, Baltimore, courtesy of AARP. Totally yum for a special brunch.
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1-1/2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 3/4 cup milk (not nonfat)
- 2 large eggs, separated
- 1/2 teaspoon vanilla extract
- Butter, for cooking
1. If your ricotta has a lot of liquid, set it in a fine-mesh strainer to drain off the excess about 30 minutes before you start cooking.
2. Whisk together flour, baking powder, sugar, and salt in a small bowl.
3. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl.
4. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
5. Beat the egg whites with a handheld electric mixer until stiff. Alternatively, whisk them by hand. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
6. Heat a griddle over medium-high heat. Melt a small bit of butter on the griddle, just enough to coat the surface, then use a 1/3-cup measure to scoop batter for each pancake onto the hot griddle.
7. Cook the pancakes until the undersides are golden and you see a few bubbles popping through the top. Flip the pancakes and cook until golden.
8. Serve immediately, with maple syrup, berry preserves, or your topping of choice.
Nutrition per pancake: 99 calories, 2.8g fat 10.5g carbohydrates, 3.1g protein