Ricotta Pancakes
4 large eggs, separated
2 C. ricotta cheese
2/3 C. sour cream
1 1/3 C. all-purpose flour
1 T. baking powder
1/2 t. salt
1/2 t. baking soda
1 1/2 C. milk
Melted butter
Maple syrup
Fresh fruit, if desired
Whisk yolks, ricotta and sour cream in large bowl to blend. Combine flour,
baking powder, salt and baking soda in another large bowl. Add flour mixture to
yolk mixture; mix together until blended well. Stir in milk.
Beat egg whites with electric mixer in separate bowl until soft peaks form. Fold
beaten egg whites into batter.
Heat griddle on large flat skillet over medium heat. Brush with butter. Working
in batches, spoon two tablespoons batter onto hot griddle for each pancake. Cook
until golden brown, several minutes per side.
Serve with butter and maple syrup; garnish with fresh fruit, if desired.
Makes about 40 small pancakes.
Copyright 2000-2006
