Enjoy this favorite from Executive Chef Mark Levy, The Ivy Hotel, Baltimore, courtesy of AARP. Totally yum for a special brunch.
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
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.
Nutrition per pancake: 99 calories, 2.8g fat 10.5g carbohydrates, 3.1g protein