- 2 eggs, whites separated from the yolks
- 3/4 cup buttermilk
- 1 cup whole milk ricotta cheese
- 2 teaspoons pure vanilla extract
- 1 cup white whole wheat or whole wheat pastry flour (or all-purpose flour - this is what I used)
- 1 tablespoon brown sugar
- 1/2 teaspoon baking soda
- pinch of salt
- butter, for serving
- pure maple syrup, for serving
Before I made them, I almost changed my mind several times, it just seemed too much like baking...However, I decided to just do it and give it a try. I followed the recipe directions exactly. I beat the egg whites with an electric mixer until there were stiff peaks - about 5 minutes.
In another bowl, I mixed the egg yolks, ricotta, buttermilk and vanilla. I then added the flour, brown sugar, baking soda, salt and heaping tablespoon of egg whites, mixing it all together. I folded in the remaining egg whites last.
I had bacon in the oven so I used the grease from that to cook the pancakes in a non-stick skillet.
I always cook my bacon the same way, on parchment paper, in the oven and flip it once at 350°F.
I used more than a 1/3 of a cup batter that her recipe called for. I just poured it in the pan till I had a size I liked - it was about a cup, the batter was super thick. I wanted biggish size. Less work to use all the batter up! I got four pancakes total. Each one took about 5 minutes to cook, so it was a long process.
I fried the eggs over easy and put them on top of the pancakes. We like the yolks running over the pancakes. I buttered each pancake. I poured real maple syrup (Costco) over top and served them with thick cut peppered bacon.
This was my son's dinner of a three stack. I only had one pancake, one egg and a drizzle of maple syrup (yes I had my share of bacon). His looked better to take a picture of. He really liked these. I will admit the pancake tasted gourmet and fancy. I don't know if I'd make them again for the fact that they were more work than expected and I used a lot (bowls, measuring cups, measuring spoons, spatula, whisk, etc. = UGH) of dishes for this. I don't love pancakes that much to go through that much work...Like I said, it reminded me of baking and I dislike baking very much. I'll stick to my one bowl, 5 minute pancake recipe next time. :)
In another bowl, I mixed the egg yolks, ricotta, buttermilk and vanilla. I then added the flour, brown sugar, baking soda, salt and heaping tablespoon of egg whites, mixing it all together. I folded in the remaining egg whites last.
I had bacon in the oven so I used the grease from that to cook the pancakes in a non-stick skillet.
I always cook my bacon the same way, on parchment paper, in the oven and flip it once at 350°F.
I used more than a 1/3 of a cup batter that her recipe called for. I just poured it in the pan till I had a size I liked - it was about a cup, the batter was super thick. I wanted biggish size. Less work to use all the batter up! I got four pancakes total. Each one took about 5 minutes to cook, so it was a long process.
I fried the eggs over easy and put them on top of the pancakes. We like the yolks running over the pancakes. I buttered each pancake. I poured real maple syrup (Costco) over top and served them with thick cut peppered bacon.
This was my son's dinner of a three stack. I only had one pancake, one egg and a drizzle of maple syrup (yes I had my share of bacon). His looked better to take a picture of. He really liked these. I will admit the pancake tasted gourmet and fancy. I don't know if I'd make them again for the fact that they were more work than expected and I used a lot (bowls, measuring cups, measuring spoons, spatula, whisk, etc. = UGH) of dishes for this. I don't love pancakes that much to go through that much work...Like I said, it reminded me of baking and I dislike baking very much. I'll stick to my one bowl, 5 minute pancake recipe next time. :)
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