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Donate NowMy two young daughters Ayla and Karya love hearing about the history of my recipes; this inspires nostalgia for me and conversation between the three of us. My idea of being around the table is watching my children grow up and share these moments the way I did with my grandmother.
For weekend brunch, my daughters always ask for these pancakes. Using ricotta in the recipe makes them extra fluffy and produces a richer consistency than traditional pancakes.
Happy Daughters Day, Ayla and Karya!
Ricotta Pancakes
Ingredients:⅓ cup butter (0.6 of a stick)
1 ⅛ cup milk
½ teaspoon salt
3 egg yolks
3 egg whites
4.5 tablespoons sugar
1 teaspoon vanilla extract
Zest from one lemon
1.5 cups all-purpose flour
.25 oz. baking powder
6 oz. ricotta, Calabro
- Melt butter.
- Sift together the flour and baking powder.
- Combine butter, milk, salt, yolks, sugar, vanilla extract and lemon zest. Sift in dry ingredients and gently stir just until combined. Do not overmix.
- Whip the egg whites to stiff glossy peaks, taking care not to over whip. Fold 1/3 of the egg whites and ricotta cheese into the mixture, leaving streaks of ricotta remaining.
- Fold the remainder of the egg whites in, very gently. The final mixture should have visible streaks of egg white and ricotta and be very light and fluffy.
- Heat a griddle on medium low and butter lightly. Using a 2 oz. ladle, ladle batter onto griddle and cook until bubbles start to form on top side then flip and repeat.
- Serve immediately with fresh fruit and syrup.
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