No school today as we celebrate Presidents day. So, like all no-school days, I make Pancakes.
Have you ever had Ricotta Pancakes? My kids say they are better than regular pancakes. They have that cheesecake-y, velvety texture. Crisp on the edges and oh-so-soft on the inside. You will never notice that there is no sugar in the batter. They whip up in a flash and the kids adore them.
I’ve been watching OLD food network shows (circa 1998) on YouTube with them as well. I wanted to show my kids there were once cooking shows that educated us. It was not just reality shows and throw downs. Gone are the days of Mario Batali carrying on and on about Pancetta and Squid ink pasta. Remember Molto Mario and Nigella Bites? How about cute little Jamie Oliver as The Naked Chef? Brilliant. I use to watch with a pen and paper. There was no internet. I was so inspired cook.
While watching these episodes, we were tempted by Nigella to make these once again. I have adjusted the recipe a bit~so it’s not as fussy. You can top them with berries if you wish. My kids like a simple dusting of powdered sugar for a touch of sweetness.
- 2 cups Whole Milk Ricotta Cheese
- 4 large Eggs
- 1 cup Milk
- 1 1/4 cup All Purpose Flour
- 2 tsp. Baking Powder
- Butter or Oil for greasing the pan
- 1 tsp Vanilla (optional)
- Seasonal Berries for garnish
Heat a large non-stick skillet on medium high heat and melt the butter or oil. You may need to add more as you continue to cook each batch.
In a large mixing bowl , whisk the eggs until very light and frothy. You can do this in a stand mixer, but it just takes a second to do by hand. Also, less dishes.
Whisk in the ricotta and vanilla. Then the flour, salt, and baking soda. Mix well until a nice homogenous batter forms.
Cook the pancakes for about 1-2 minutes on each side. Wait for bubbles to form and for the edges to be lightly brown before flipping.
Garnish with seasonal berries or just a dusting of powdered sugar.