Custardy, tender and easy; just perfect for a Sunday morning ... or any other day.
Lockdown has its benefits.
This recipe is for a crowd. I wanted a big batch that could last me for the whole weekend. So I use half on Sat morning, refrigerate it and use the rest on Sunday all I have to do is heat the pan and set the table.
If you want to halve it omit the buttermilk and still add the full cup of ricotta to keep the richness.
Makes enough pancakes for 6- 8 people
2 cups all purpose flour
1 tsp baking powder
3 tbsp raw sugar
1/2 tsp baking soda
1/2 tsp fine salt
1 cup ricotta cheese
3/4 cup full milk
1/2 cup buttermilk or an extra 1/2 cup milk mixed with 1 tbsp white (or apple cider) vinegar
4 eggs, separated
1 tsp vanilla extract
Butter for the pan and for topping.
Maple syrup, fruit compote (I've used blueberry), fresh berries... it also goes really well with lemon curd.
In one big bowl mix all the dry ingredients. Flour, baking powder, baking soda, raw sugar and salt.
In a 4 cup measuring jug (or another bowl) combine ricotta, milk, buttermilk (or soured milk) egg yolks and vanilla extract.
Mix wet ingredients with dry taking care not to over mix the batter.
In a separate bowl beat egg whites until they form soft peaks and are fluffy. Add egg whites to batter using a spatula with a folding motion to incorporate air to your mix.
Cook pancakes in a hot pan (cast iron or non stick) at medium heat flipping once bubbles have formed over the top. Top with a bit of butter and serve with desired toppings or as suggested.