- 1 cup ricotta cheese (we just used nonfat ricotta from Trader Joe's)
- 1 cup flour
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons sugar
- 1/8 teaspoon salt
- 3/4 cup milk
- 2 eggs, separated into yolks and whites
- 1/2 teaspoon vanilla
- Butter, for the pan
Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
Beat the egg whites with a handheld electric mixer until stiff (we did it with our hands - it's all in the wrist)
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.
Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes (put a small coat of butter each time).
Serve the pancakes immediately, with maple syrup, fruit jam, lemon curd, or powdered sugar.
We used blueberries and blackberries!
Take a look at the recipe at The Kitchn