I just happened to have some left over ricotta. I think my boyfriend left it here after making some recipe, but we agreed that using it to make pancakes would be a great adventure.
King Arthur Flour’s All-Purpose Baker’s Companion has a fantastic recipe. The book describes it as “unusually airy and lofty” and ethereal. I’ll admit, I had a bit of a chuckle at the exaggerated language. I could not imagine what an ethereal pancake would be like.
The recipe was less work than I thought. Throw all the ingredients into 3 bowls and whip them up according to the recipe. One of the bowls contained egg whites. This helped the recipe to be light and airy. My favorite waffle recipes tend to have egg whites whipped into stiff peaks.
The one ingredient I was not sure about was the ricotta. Ricotta is great–don’t get me wrong. However, were there just going to be chunks of cheese that were scattered about like in chocolate chip pancakes? Yes and no. There definitely were ricotta chunks but they blended so pleasantly with the rest of the pancake that I hardly seemed to notice them.
My main difficulty with the recipe was getting the griddle temperature right. I have an electric griddle and with the Simply Perfect Pancake recipe, they had a temperature suggested. I used the same temperature range initially, but ended up lowering the temperature to something in the 400-425F range.
The result surprised me. I found that the pancakes were the softest, lightest pancakes I had ever eaten. That being said, they filled me up way faster than I expected. I guess that is what happens when you throw cheese in a pancake.
Similar recipe from King Arthur Baking Company: https://www.kingarthurbaking.com/recipes/lemon-pancakes-recipe
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