We’re always trying to avoid short-order cooking for the kids, but making a family meal everyone loves is harder to pull off than it sounds. Every now and then we nail it, like with this ricotta pancake recipe. I got the idea after devouring some recently at Richmond’s 2x James Beard Award nominated The Roosevelt restaurant. Fluffy and moist, ricotta pancakes are like a less-wet tres leches cake pancake. This may be the best use I’ve found for ricotta (except mom’s lasagna, that is). They were so good we made them twice last weekend. Seriously. (Recipe below.)
Fluffy Ricotta Pancake Recipe (adapted from The Kitchn)
1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
3/4 cup milk
3 eggs, divided
1/2 teaspoon vanilla
1. If you are using a commercial brand of ricotta that’s runny, strain first. We bought fancy ricotta so skipped this step.
2. Whisk together flour, baking powder, sugar, and salt in a bowl.
3. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
4. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
5. Beat the egg whites in an electric mixer until stiff. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
6. Heat a griddle over medium-high heat, and brush the surface with butter.
7. Use a 1/3 cup measuring scoop to pour batter onto the griddle. Cook pancakes a couple of minutes per side until golden brown.
8. Top with berries (or lemon curd spread between pancakes) and a dusting of powdered sugar.
UPDATE: I didn’t have ricotta in the house and tried these with yogurt instead and you get a similar moistness but slightly less tartness. Here’s a Yogurt Pancake Recipe, we’ll make them again since we always have yogurt in the house but rarely have ricotta.