Hey all,
Last night I asked Lance if he knew why tomorrow was special. He didn't so I explained "because it's our first Nov 8th together :D!" and he laughed. But I really did have something in mind to make this Monday special.
If you'll recall, last week I made some gnudi. It was not or favorite, but I still had some ricotta cheese left. Going w/the waste not want not idea I decided I'd try the recipe on the back of the container. However last night/this morning while worrying about scout business [rechartering] I some how got worried about putting ricotta cheese in my pancakes. I did a little research and decided to try this recipe instead of the one on the container. It was a hit with Lance. I was a big fan of the strawberries I put out to unthaw last night. Yep, we're still eating our first ever half flat of strawberries. There sure are a lot of first in this first year of knowing each other/1st year of marriage. This really is our first Nov 8th [together/knowing each other] ever. Isn't that crazy!? Enough about "1st"
Since I couldn't sleep anyway, Lance woke up to a wonderful meal. He won't be so lucky next "semester" [at least not on Mondays :P] since I will be rushing to get ready and heading off to work w/the elderly.
Anyway, enough of my gibber jabber. If you're like Sister Gunter (shout out to Texas!) then you might appreciate a way to use up the rest of your cheese from trying the gnudi recipe.
Love you!
Kim (and Lance, my official taste tester)
We cut the recipe in half and still got 6 pancakes out of it (perhaps I made them too small ?).
Fluffy Ricotta Pancakes
makes 8
1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
1/2 teaspoon vanilla
FYI - Also I added 1/4 tsp lemon juice (so 1/2 tsp if you make the full batch---which most of you probably will need)
Set ricotta in a fine mesh strainer before you start cooking, to drain off excess liquid. I also push on mine a few times in between other steps and rotated. I did not let it sit 30 mins like the original recipe called for.
Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
Heat a griddle over medium-high heat, and brush the surface with butter (I just sprayed canola oil on our little frying pan). Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown. (I tried to stick with the bubble method :-) before flipping)
AND here is the link if you'd like to go to the original page = http://www.thekitchn.com/thekitchn/breakfast/recipe-fluffy-ricotta-pancakes-048085
