1-1/2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 cup whole milk
1 cup whole milk ricotta cheese
3 large eggs, separated
1-2 Tbsp vanilla
Extras: walnuts, mini chocolate chips, blueberries or other fruit
In a large bowl, whisk together the dry ingredients. In another bowl, whisk milk, ricotta, egg yolks and vanilla until smooth and blended. In a third bowl, beat egg whites until stiff but not dry. Fold those into the batter. If you're going to use easily broken fruit like raspberries, or very finely diced fruit or nuts, fold those in too.
Prep the griddle like you would for any kind of pancake. I used 1/4 cup to pour out pancakes, but next time I'll use a 1/8 cup because these were BIG and THICK and I worried the inside wasn't getting cooked enough. Cook the usual way you cook pancakes.
Original recipe allegedly made 24 but I only got 12, which frankly was enough for 5 people since these were so big.
Multiple people commented on the texture, how super light and fluffy the pancakes were. My family doesn't use syrup all that often so we mostly use just butter, since there's often some other addition like the chocolate chips (for the kids or me) or nuts and fruit (me).
Dad had a plain one, no butter, and said it was so sweet it was like a dessert pancake. This was unexpected because there's not that much sugar in there, and nobody else commented on the sweetness. So YMMV.
These have lots of protein, what with the milk, eggs and ricotta in them.
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