Blizzard Pancakes: Recipe, yo!

My friend Ayana pointed out that it was very cruel to post photographs of delicious ricotta recipes and not include a recipe--so here it is--keeping in mind that the two most important steps are:

1. gently folding whipped egg whites into the batter to make your pancakes almost cloud-like

2. using a combination of peanut oil (for crispness) and butter (flavor) to cook the pancakes.

 Ricotta Pancakes 

INGREDIENTS

1 cup part skim or whole milk ricotta cheese

¾ cup milk (2% is fine, if you're trying to be good)

4 eggs, separated

1/4 tsp vanilla

1 cup plain flour

1 tsp baking powder

½ tsp salt

 

peanut oil

butter

In a bowl, stir together the ricotta, milk, just the egg yolks, and vanilla until smooth.

In another bowl, sift together the flour, baking powder and salt. Add flour mixture to ricotta mixture and stir gently to combine.

Beat egg whites in separate bowl or in a standing mixer until pretty-stiff peaks form.

Gently fold in the egg whites, but do not blend completely, make sure you still see some of the whites peeking through (you don’t want to incorporate the whites too much or manhandle your batter because this will take away from the lightness of your pancakes).

Heat a large skillet over medium low heat and add small amount of peanut oil (enough to lightly coat the pan). Once the pan is hot, add small smidge of butter directly underneath where you will spoon batter.

 Place a large spoonful (your pancake should be about the size of a hockey puck) of batter directly over melted butter.

Cook until first side is golden brown and surface begins to form small holes—about 2 minutes.

Then flip quickly (“have the courage of your convictions!”, as Julia Child would say), cooking the other side for about a minute more. If you feel like they are cooking too quickly you can adjust the heat because you don't want them to be overdone.

 Keep finished pancakes warm on stove, on a plate wrapped in foil, while you make the rest of the batter. Or just serve 'em while you make 'em.

 Serve with maple syrup, a wedge of lemon, and berry syrup (see previous post).

A side of bacon is especially nice.