Wednesday, April 2, 2008

Ricotta Pancakes

A short story about ricotta pancakes.

When Mr. Snowgoose and I began our courtship in 2004 he wooed me with ricotta pancakes. I wasn't the biggest breakfast fan then (and living in a dorm) but often on weekends when I would be hanging out at Mr. Snowgoose's apartment (with a big kitchen!) having epic Scrabble tournaments, he'd make me ricotta pancakes. I'll tell you a secret: there's nothing I love more than a man in the kitchen. The way to my heart is seriously through my stomach.

So it's appropriate that the morning after Mr. Snowgoose and I got engaged in Seattle, we walked to the market and bought supplies to make celebratory ricotta pancakes.

The recipe comes from the Food Network website and actually calls for homemade Banana-Pecan Syrup, but Mr. Snowgoose and I opted to just use regular sugar free syrup and instead we added frozen blueberries to the batter just for kicks.


2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs, separated
2 cups milk
4 ounces ricotta, well drained (1/2 cup)
Butter or vegetable oil

For the Ricotta Pancakes:

Sift the flour, baking powder, baking soda, sugar, and salt together onto waxed paper or a plate.

Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry.

Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth.

Add the dry ingredients and mix gently with a large spoon. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.

Warm a serving platter in a 200 degree F oven.

Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot.

Grease with butter or vegetable oil.

Pour 1/4 to 1/3 cup batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over using a large wide spatula. Cook on the other side for 2 minutes, or until golden brown.

Transfer the pancakes to the warm platter.

Serve immediately or hold in the oven while you cook the rest of the pancakes. Serve the pancakes on heated plates topped with the syrup.

They turned out pretty good. I won't lie, they do take some time to make (a bit longer than regular pancakes, but they're worth it because they are so light and fluffy they practically melt in your mouth. It's a perfect addition to Sunday brunch (along with the NYT!)

We did have some help in the kitchen: Elsa the kitten.

1 comment:

rachel said...

That's the sweetest story. Scrabble and pancakes and the NYT- perfect! I'll have to make these for some man friend sometime.