Thursday, June 23, 2011

Favorite Ricotta Pancakes

I've made ricotta pancakes before, and I like them. But, it had been a long time, and when I noticed a couple recipes online recently, it reminded me to try them again. I started mentally comparing different recipes, and too many of them didn't seem to include a whole lot of ricotta. I want to really taste it and, since most ricotta pancakes utilize beaten egg whites for lightness, I wanted the lightest, fluffiest version possible.

I settled on this recipe from the Baking Bites. The photo of puffed, golden pancakes was a good enticement, but the ingredient list, of course, is what sealed the deal: 1 1/4 cups of ricotta and four eggs to just a cup of flour. The results were, indeed, nicely puffed, yet light and moist in texture, as this type of pancake is meant to be.

In my photo above, one pancake has blueberries and one does not. I thought I would be all over the blueberry version, but I actually preferred the plain one. For me, the juicy, tart berries were a bit distracting. All I needed was maple syrup and a side of bacon to make these pancakes sing.

Favorite Ricotta Pancakes
Adapted from Baking Bites
You can play around with the spices; I can imagine ginger and cardamom or cinnamon and nutmeg. Orange zest would also be a nice addition if you have it, as would chopped, toasted nuts. I'm thinking about doing a version with chopped pistachios, flavored with a pistachio extract I recently bought.

Serves 3 to 4

1 cup whole wheat pastry flour or all-purpose flour (125 g)
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp cardamom
1 Tbs sugar or 2 packets of Splenda
1/4 tsp salt
4 large eggs, separated
3/4 cup 2% or whole milk
1 Tbs unsalted butter, melted and cooled
1 tsp vanilla extract
1 1/4 cups lowfat ricotta

In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, sugar and salt. In a separate large bowl, whisk together the egg yolks, milk, melted butter, vanilla and ricotta. Add flour mixture and stir just until moistened.

In another bowl, beat the egg whites on high speed until soft peaks form. Gently fold into batter. Heat a skillet or griddle and use a 1/4-cup measure to scoop batter. Cook until golden brown on both sides and serve immediately with maple syrup.

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