Ricotta gives these fluffy pancakes a rich and tender texture. Add lemon or orange zest for a citrus zing.
1/4 cup sugar
1 cup milk
1 tsp. vanilla
1 cup ricotta cheese
1 cup flour
1 tsp. baking powder
Butter or vegetable oil, for brushing griddle
Orange Butter Sauce, for serving (optional)
Maple syrup, for serving (optional)
Icing sugar, for serving (optional)
Whipped cream or drained yogurt, for serving (optional)
Separate egg whites from yolks, transferring egg whites to one bowl and yolks to another bowl.
Beat the egg whites to stiff peaks. Set aside.
Add sugar, milk and vanilla to egg yolks. Whisk to combine. Whisk in flour, baking powder, salt and cinnamon. Add ricotta and mix until smooth.
Fold egg whites into ricotta mixture. Let stand in refrigerator for 20 minutes.
Heat a large griddle or non-stick fry pan over medium heat. Brush griddle or pan with butter or oil.
Pour about 1/3 cup of batter into the pan. Flip pancake when edges are golden brown and bubbles start to form on surface of pancake, about 1 1 / 2 to 2 minutes. Cook, until set in centre, about 1 minute more.
Serve pancakes with Orange Butter Sauce or maple syrup and a dollop of whipped cream or yogurt. Dust with icing sugar, if desired.
Yield: 8 pancakes.