Ingredients
- 1 cup ricotta cheese
- 1/2 cup low-fat milk
- 2 cup eggs
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoon peanut oil
Preparation
Baking Directions:
These are breakfast pancakes, summer-style.
Ridiculously light and lemony somehow, even without the addition of lemon.
If you imagine the flavor of cheesecake combined with a texture that’s best, if wordily, described as a kind of souffléed hotcake, you’re somewhere near getting the measure of these.
Serve them outside, if weather and property ownership permits, with some chopped ripe strawberries, partially crushed with a fork, tumbling on top.
There is a vocal syrup-dousing contingent in my house, but in my view it mars their fabulous delicacy and, the accompanying fruit allows you to delude yourself that these are healthy.
-Put the ricotta, milk and egg yolks into a bowl and mix well to combine.
-Stir in the flour, baking powder and salt and gently whisk to make a smooth batter.
-Beat the egg whites until they become foamy — this isn't hard work, even whisking by hand, which is all that's needed here — and then fold them into the ricotta mixture.
-Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.
Cook the pancakes for about 1 minute until golden and then flip them over and cook another minute.
(Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter, and then serve with syrup — if you must — and strawberries.)
Serving Directions:
Add some chopped ripe strawberries, partially crushed with a fork, tumbling on top.
(Add syrup if necessary!)