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Ricotta Hotcakes with Strawberry Garnish Topping

Makes about 25. Servings


  • 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


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!)