I don't eat a whole lot of pancakes nowadays...most of the time I find the savoury camp wins out and we usually dine on some variation of eggs and bacon on weekends, but once in awhile pancake Sundays come back!
To be perfectly honest, the main reason for my motivation was that I had some leftover ricotta in the fridge from the Lasagna-style Rotini earlier in the week and I recalled flagging this recipe a few weeks ago. Either they, they seemed a little different, looked good and I had all the necessary ingredients. Why not try it out?
3/4 cup milk
4 eggs, separated
1/2 tsp vanilla
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tbsp sugar Butter
1. Beat ricotta with milk, egg yolks and vanilla until smooth. In another bowl, sift or whisk together the dry ingredients. Add the ricotta mixture to the dry ingredients and stir very lightly.
2. Beat the egg whites until they are stiff and carefully fold them into the batter.
3. Cook over low to medium heat in a bit of butter, until the pancakes are lightly golden underneath. The recipe stated (correctly) that these are somewhat harder to tell when they are ready to flip as the typical bubbles don't come up quite so readily. So check on the colour of the pancakes after a couple minutes. When the time is right, turn and cook for about another minute, until the cakes are cooked through.
Quick tip: I discovered this summer that the MICROWAVE is a great place to keep pancakes warm while the rest of the batch is being cooked. The insulation keeps the heat in without having to use any energy so the heat from each round maintains a nice warm temperature. Also beats keeping them warm in the oven as you don't have the risk of drying out your pancakes this way!
4. Serve hot with a butter and maple syrup, or some sort of fruit topping. Devour.