Provided By: Chef Bridget Foy
Ingredients:
1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
1/2 teaspoon vanilla
Blueberries
Lemon Zest
Directions:
Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid. Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown. Dust with powdered sugar. TIPS to Making Perfect Pancakes *Even though it's a pain, it's important to mix the dry ingredients and the wet ingredients in separate bowls before combining. Let the batter rest 5 to 15 minutes before cooking. For really light and fluffy pancakes, separate the eggs. Add the egg yolk(s) where the recipe calls for eggs to be added in. Beat the egg white(s) separately, and fold in at the very end. Use a 1/4 cup measuring cup to make nice-sized pancakes. Flip at the right time: Look for bubbles on top and light browning around the edges. It's okay to peek to see if they are browned on the bottom. If the pancakes are too floppy to flip, they aren't cooked enough. If they are getting brown before they're ready to flip, turn down the heat. Try making one test pancake first to see if the griddle or skillet is the right temperature. Invariably, the first pancake ends up being the worst one anyway.
