Easy Food Recipes and Cooking - Ricotta Pancakes
Makes about 1 dozen
15 ounces ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
2 tablespoons sugar
1/8 teaspoon salt
2 tablespoons whole milk
3 eggs, divided
1/2 teaspoon vanilla
Zest of 1 orange
Place the ricotta in a strainer over a bowl for at least 1 hour to allow any excess liquid to drain.
Combine the flour, baking powder, sugar, and salt in a bowl. In a separate bowl, combine the ricotta, milk, egg yolks, vanilla and orange zest until smooth.
Using an electric mixer on high speed, beat the egg whites until light and fluffy, but not stiff. Add the ricotta-milk mixture to the dry ingredients and stir just until combined. Whisk in about half of the egg whites until well blended, then the balance.
Oil a griddle and heat over medium-high heat. Pour about 3 tablespoons of batter onto the griddle for each pancake. Cook until bubbles appear and begin to break on the edges and the surface of the pancake, then flip to finish cooking on the second side. Transfer to a baking sheet and keep warm in a 250°F oven while you cook the remaining pancakes. Serve topped with Strawberry-Orange Sauce