Ricotta pancakes are very moist and have lots of extra protein. Very little flour is used in making them. They freeze well and make a quick breakfast. Just take them out of the freezer and nuke. Top with fresh berries, maple syrup, honey or jam.This recipe has freshly roasted hazelnuts for added flavor. If you are not a nut person they can certainly be left out.
4 eggs separated
3 tablespoons of sugar
1/2 teaspoon of baking powder
1/4 teaspoon of kosher salt
2/3 cup of flour
1 1/2 cups of ricotta
1 teaspoon of vanilla paste or vanilla
3 tablespoons of freshly roasted hazelnuts chopped
Separate the eggs and whisk the egg whites until they reach soft peaks. In a separate bowl blend all the dry ingredients. To this bowl add the egg yolks, ricotta and vanilla. Now add in your dry ingredients and blend until the batter just comes together. Add in a third of the egg whites. Mix until the batter is lightened. Now gently add in the rest of the egg whites.
Heat a frying pan to medium high. Grease ring molds and place on frying pan. Gently spoon in the batter to fill the molds. Remove molds when the batter is set. Heat the oven to 200 degrees. Flip pancakes and remove to warm oven until all are done.
Top pancakes with butter, berries and syrup. You can also top with jam or fruit curd.
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