Enjoy this favorite from Executive Chef Mark Levy, The Ivy Hotel, Baltimore, courtesy of AARP. Totally yum for a special brunch.

Ingredients

• 1 cup ricotta cheese

• 1 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1-1/2 tablespoons granulated sugar

• 1/4 teaspoon fine salt

• 3/4 cup milk (not nonfat)

• 2 large eggs, separated

• 1/2 teaspoon vanilla extract

• Butter, for cooking

Directions

1. If your ricotta has a lot of liquid, set it in a fine mesh strainer to drain off the excess about 30 minutes before you start cooking.

2. Whisk together flour, baking powder, sugar and salt in a small bowl.

3. Combine ricotta, milk, egg yolks and vanilla in a separate, larger mixing bowl.

4. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

5. Beat the egg whites with a handheld electric mixer until stiff. Alternatively, whisk them by hand. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.

6. Heat a griddle over medium-high heat. Melt a small bit of butter on the griddle, just enough to coat the surface, then use a 1/3-cup measure to scoop batter for each pancake onto the hot griddle.

7. Cook the pancakes until the undersides are golden and you see a few bubbles popping through the top. Flip the pancakes and cook until golden.

8. Serve immediately, with maple syrup, berry preserves or your topping of choice.

Makes 10

Nutrition per pancake: 99 calories, 2.8g fat 10.5g carbohydrates, 3.1g protein

Happy Thursday!

Coach Cody