I asked my sweet friend Louise @ The Round Table Kitchen to do a guest post for me this week. She has some awesome recipes and gorgeous pictures of food. Y'all need to go check her blog out!
"I am so excited to do my first guest post here! I started my blog, The Round Table Kitchen to document the meals I share with my family.
One of our favorite things to do is to eat breakfast together. I started looking for the ultimate pancake recipe a couple years ago. I tried buttermilk, sour cream, and even a couple of fancy box mixes.
Then I stumbled across a recipe that called for ricotta cheese. I've used ricotta in lasagna plenty of times, but in pancakes? I gave them a try and was blown away by the results.
They are light, fluffy, and have the perfect texture. They also reheat beautifully so if I have extra batter to use up I'll cook the extras and freeze them for later.
One of my favorite things about pancakes is you can customize them for everyone in your family. Chocolate chips and blueberries are a favorite in our household but feel free to add strawberries, bananas, or any other toppings you like.
One more note: I add whole wheat flour to make myself feel better about the huge number of pancakes I eat, but feel free to use 1 cup all purpose flour if you prefer."
Adapted from “Brunch: Recipes for CozyWeekend Mornings” cookbook by Georgeanne Brennan
· ½ cup all-purpose flour
· ½ cup whole-wheat flour
· 1 Tablespoon baking powder
· ¼ teaspoon salt
· 2 large eggs, separated
· 1 cup whole-milk ricotta cheese
· 2/3 cup whole milk (I’ve used skim here and didn’t notice a big difference)
· 2 tablespoons sugar
Before: Dry Ingredients, wet ingredients, egg whites and sugar
In a large bowl, whisk together the flours, baking powder, and salt. In another bowl whisk together the yolks, ricotta, and milk.
After a little mixing…
Add the egg mixture into the flour mixture and stir until just blended. In a bowl, using a handheld mixer, beat the egg whites and sugar until stiff peaks form, about 2 minutes.
Using a rubber spatula, gently fold the egg whites into the ricotta mixture until incorporated.Heat a pan or griddle over medium heat.
Add butter or non-stick cooking spray. Pour batter into pan until pancakes are about 3 inches in diameter. Cook until the batter bubbles and the bottoms are golden, 1-2 minutes.
Flip and cook 1-2 minutes more. Transfer to a plate and cover with foil to keep warm. Continue with remaining pancakes. Serve hot with maple syrup.