Recipes

Ricotta pancackes

35 min • 4 to 6 servings •

Jason Clampet

35 min • 4 to 6 servings•

Jason Clampet

Fluffy homemade pancakes stacked on a plate, dusted with powdered sugar, with a whisk and batter bowl in the background.

I don’t like traditional breakfast food. The genre’s limitations — eggs, flour, milk, syrup — bore me. I don’t understand why you have to wait until lunch to start having a decent meal. One of my fondest childhood memories is of my mother frying up burgers before school; a taste that has always been more appealing to me than a plain old waffle.

Ready

1 ⅓c ricotta

¾c milk

4 eggs separated into yolks and whites

1c plain flour

1tsp baking powder

salt

butter

powdered sugar

Set

mixing bowl

sieve

medium bowl

whisk

folding spoon

frying pan

ladle

spatula

Go!

Let every cold ingredient come to room temperature before you combine the ricotta, milk and egg yolks in the mixing bowl.

Sift the flour, baking powder and salt into the bowl and stir.

Whip egg whites with the whisk in the medium bowl until you can pinch white peaks.

Fold them into the ricotta batter.

Place the frying pan over medium heat and drop in a bit of butter once the pan is warm. When this has melted, ladle in the pancake mixture. You should be able to get three pancakes per batch.

Before serving, dust with the sugar.

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