Ingredients
- 1 pound fresh ricotta
- 4 eggs, separated
- 2 tbsp. sugar
- 1/2 cup unbleached flour
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract (optional, although this makes the pancakes taste yummier)
- 1/2 tsp. cinnamon
- 1 tbsp. sugar
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Ricotta Pancakes
Time: 10 minutes prep, 15 minutes cook
Servings: 10
Directions
- Separate eggs; set egg whites aside.
- Heat a large skillet or griddle on medium heat.
- Beat egg yolks on medium speed. Add sugar and beat yolks til pale (about 1-2 minutes). Stir in cinammon, extract(s) and ricotta.
- Wash and dry beaters, then beat egg whites with 1 tbsp. sugar til fluffy.
- Alternately fold in egg whites and flour.
- Once everything is incorporated, add a bit of butter or non-stick cooking spray to your pan or griddle and ladle out the mixture (pancakes should be about 3 inches in diameter).
- Cook evenly on both sides, about 2-3 minutes per side.
- Serve warm with the topping(s) of your choice or as is!
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Summary
A perfectly simple dessert--top with powdered sugar, drizzle with chocolate or top with fruit--or all three!!
