I wanted to try something new for breakfast today, and Ricotta Pancakes turned out to be a perfect dish for this cold, snowy morning.
The texture is nice and fluffy and the delicate taste is perfect with any condiment. They are easy to make and became an immediate favorite with my family.
The recipe is taken from Lidia’s Italian Table Cookbook by Lidia Matticchio Bastianich with a few modifiations:
1 c of milk
4 large eggs separated
1 cup of unbleached, all-purpose flour (original recipe calls for 2/3 cup)
1 1/2 tsp baking powder
2 pinches of salt
a teaspoon of orange extract (original recipe calls for grated zest of 2 lemons)
2 cups ricotta
1. In a large bowl beat together milk, egg yolks, flour, baking powder, salt and lemon zest. Add the ricotta and blend carefully, leaving some of the curds whole
2. In a medium sized bowl beat egg whites until stiff peaks form. Carefully separate egg whites into two parts and gently fold each into the batter
3. Make pancakes as you usually would, pouring about 1/4 cup at a time and flipping when the side is golden brown.
4. These pancakes are the most delicious when warm, so keep under a towel until ready to serve. They are wonderful with fresh or preserved fruit, maple syrup or honey.