Prep 10 mins
Cook 15 mins
i found this recipe on the Precious brand ricotta cheese container in 1975 and have been making them ever since! our friend, Patrick, calls them "heavenly". these are such light, fluffy pancakes that it's hard to stop eating them! i double or triple the recipe for my family of 6.
- Separate eggs and whip whites til soft peaks.
- Set whites aside.
- Mix all other ingredients together thoroughly.
- Gently fold in whites.
- Put 1/4 cup or so on medium hot greased griddle.
- Flatten somewhat with spoon.
- Cook until lightly golden brown and turn once.
- Serve with warm melted butter and sprinkle with confectioners' sugar.
- You can serve with jam, also.
Based on the comments of other reviewers and a look at dozens of other recipes, I used this one as my starting point. To it I added 1/2 tsp vanilla, the finely grated zest of 1/2 lemon, and 2 T sugar. I also added a pinch of salt and cream of tartar when whipping the egg whites, finishing them off with 1 tsp of sugar to further stabilize that extra volume. Finally, I whipped the ricotta in a blender with the milk and egg yolks, adding half the milk to get things started and then gradually beating in the rest. This not only smooths out the coarse texture of the ricotta but also adds more air. I served this with a sprinkling of fresh blueberries and crushed, sweetened stawberries. These were indeed light, tender, and delicious. Better than any pancake I ever made. Thanks patticakes!
I didn't quite have half a pound of ricotta, so I added some milk (3/4 cup). The batter was very creamy and ethereally light. The resulting pancakes came out a little thinner than I like, more like somewhere between a cr
Nice and light! I did have to add 1 tbsp more flour because my mix was too runny and the pancakes weren't staying together. This could have been because I used fresh ricotta and it's more watery than the stuff you buy in the store.