Makes 8 to 10 pancakes
Ingredients1 cup ricotta cheese
1 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
1/8 teaspoon salt
3/4 cup milk
2 eggs, separated into yolks and whites
1/2 teaspoon vanilla
zest of 1 lemon or orange just for that citrus zing
Method1. Add dry ingredients together flour, baking powder, sugar, and salt in a small bowl.
2. Combine wet ingredients of ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl.
3. Add the dry ingredients to the wet, add the zest of orange or lemon, stirring gently until just combined.
4. Beat the egg whites with a mixer until stiff.
5. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining egg white with a spatula.
6. Heat a fry pan over medium-high heat. Melt a small bit of butter/or 1tbsp of olive oil in the pan, just enough to coat the surface.
7. Use a 1/4 cup measure to pour batter onto the fry pan. I usually try and fit at least 4 circles on the fry pan. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden.
8. Repeat with the remaining pancakes.
9. Serve the pancakes immediately with maple syrup, jam or lemon and mango curd.
Handy hintsIf you have a handheld mixer, it's very easy to beat the small amount of eggwhites. You don't even need mixer if you have some muscle nearby to whip the eggwhites for you. If you have a stand mixer, start on low speed and gradually increase to the highest speed as the whites start to form bubbles and thicken.
If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking.