using Chef Tom Gray’s Fresh Ricotta Cheese
yields 3 servings
INGREDIENTS
1 cup all-purpose flour
1 1/2 Tbsp. granulated sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup Chef Tom Gray’s Ricotta Cheese
3/4 cup buttermilk (see Note)
2 large eggs, whites and yolks separated
1/2 tsp. vanilla extract
zest of 1/2 lemon
butter, canola oil or coconut oil, for cooking
Note: You can substitute whole milk if you don’t have buttermilk. If using milk, omit the baking soda.
INSTRUCTIONS
1) Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Combine ricotta, buttermilk, egg yolks and vanilla in a separate bowl. Create a well in the center of your dry ingredients and pour in your wet mixture. Mix until just combined - it’s okay if it’s a little lumpy. Add lemon zest.
2) In a separate bowl, beat the egg whites with a handheld electric mixer until they form stiff peaks. (Can be done by hand if you don’t have an electric mixer.)
3) Add about 1/4 of the beaten egg whites into the batter and stir gently. Then, carefully fold the remaining egg whites into the batter.
4) Heat a griddle or skillet over medium heat. Add just enough butter/canola oil/coconut oil to coat the surface and, working in batches, pour batter onto the hot pan, about 1/2 cup per pancake. Cook for 3-4 minutes until the bottom has lightly browned and bubbles are starting to come to the surface. Flip and cook another 2-3 minutes until other side has nicely browned. Repeat with any remaining batter.
5) Serve immediately with maple syrup or berry compote.
Recipe by Kathleen Catherall
