Ricotta Pancakes

[outstretched]

From What Did You Eat Yesterday by Fumi Yoshinaga, volume 10

Ingredients:

FOR PANCAKES
4 egg yolks + 4 egg whites
3/4 c milk
1c ricotta cheese
1/2c sifted flour
1 tsp baking powder
pinch salt
will need to beat the shit out of some egg whites so a mixer or egg beater of some kind would be nice
butter to grease the pan
a pan, or griddle. Pre-heat to ~280F

OPTIONAL TOPPINGS
Whipped Cream
Maple Syrup
Fruit toppings
Honey

1. Thoroughly blend 4 egg yolks and 3/4 cup of milk.


2. Gently fold in 1 cup of ricotta cheese.


3. Add a heaping 1/2 cup sifted flour, 1 teaspoon baking powder, a pinch of salt, and mix. The key here is to not over-stir the batter.


4. Whip 4 egg whites on low speed until they foam, then whip at high speed until stiff peaks form.


5. Fold half the whipped egg whites at a time into the batter. Be careful not to over-stir here either!


6. Warm the griddle to 280F and spread some butter around the surface.


7. Use a small ladle to pour batter into four circles on the griddle. Cook for 2 to 3 minutes, then flip.


8. Cook the other side for 2-3 minutes before plating.

Cross compare with: https://letthebakingbeginblog.com/2015/09/ricotta-pancakes/