Difference between revisions of "Make Ricotta Pancakes"
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== Steps == | == Steps == | ||
=== Mixing Up the Base Batter === | === Mixing Up the Base Batter === | ||
| − | #Combine the flour, baking soda, sugar, and salt. Add 1 cup (128 g) of all-purpose flour, ½ teaspoon (2 g) of baking powder, 1 ½ tablespoons (19 g) of granulated sugar, and ¼ teaspoon (1 g) of fine salt to a small bowl. Whisk the ingredients together until they’re fully combined, and set aside for the moment.<ref>http://www.thekitchn.com/recipe-fluffy-ricotta-pancakes-48085</ref> | + | #Combine the flour, baking soda, sugar, and salt. Add 1 cup (128 g) of all-purpose flour, ½ teaspoon (2 g) of baking powder, 1 ½ tablespoons (19 g) of granulated sugar, and ¼ teaspoon (1 g) of fine salt to a small bowl. Whisk the ingredients together until they’re fully combined, and set aside for the moment.<ref name="rf1">http://www.thekitchn.com/recipe-fluffy-ricotta-pancakes-48085</ref> |
#*If you’re in a hurry, you can substitute 1 cup (120 g) of boxed pancake mix for the dry ingredients. | #*If you’re in a hurry, you can substitute 1 cup (120 g) of boxed pancake mix for the dry ingredients. | ||
| − | #Stir the the ricotta, milk, egg yolks, and vanilla together. After you’ve mixed the dry ingredients, add 1 cup (246 g) of ricotta cheese, ¾ cup (177 ml) of milk, 2 egg yolks, and ½ teaspoon (2 ½ ml) of vanilla extract to a separate large bowl. Blend the wet ingredients together until they’re fully mixed.<ref>http://www.foodandwine.com/recipes/ricotta-pancakes-blueberries</ref> | + | #Stir the the ricotta, milk, egg yolks, and vanilla together. After you’ve mixed the dry ingredients, add 1 cup (246 g) of ricotta cheese, ¾ cup (177 ml) of milk, 2 egg yolks, and ½ teaspoon (2 ½ ml) of vanilla extract to a separate large bowl. Blend the wet ingredients together until they’re fully mixed.<ref name="rf2">http://www.foodandwine.com/recipes/ricotta-pancakes-blueberries</ref> |
#*To separate the eggs, crack them against a flat surface. Break the eggs in half over a bowl, allowing the yolks to drop into the lower half. Move the yolks back and forth between the halves, so the whites drip into the bowl below. Continue moving the yolks until all of the whites are removed. Reserve the whites for later use. | #*To separate the eggs, crack them against a flat surface. Break the eggs in half over a bowl, allowing the yolks to drop into the lower half. Move the yolks back and forth between the halves, so the whites drip into the bowl below. Continue moving the yolks until all of the whites are removed. Reserve the whites for later use. | ||
| − | #*If you’d like to add a fresh, lemony flavor to the pancakes, mix 1 tablespoon (6 g) of finely grated lemon zest into the wet ingredients.<ref>https://www.chowhound.com/recipes/lemon-ricotta-pancakes-28985</ref> | + | #*If you’d like to add a fresh, lemony flavor to the pancakes, mix 1 tablespoon (6 g) of finely grated lemon zest into the wet ingredients.<ref name="rf3">https://www.chowhound.com/recipes/lemon-ricotta-pancakes-28985</ref> |
| − | #Add the dry ingredients to the ricotta mixture. Once all of the wet ingredients are mixed, pour the dry ingredients into the bowl. Gently mix the dry ingredients in until the batter is just combined.<ref | + | #Add the dry ingredients to the ricotta mixture. Once all of the wet ingredients are mixed, pour the dry ingredients into the bowl. Gently mix the dry ingredients in until the batter is just combined.<ref name="rf1" /> |
#*Be careful not to overmix the batter, or you may wind up with tough, chewy pancakes. | #*Be careful not to overmix the batter, or you may wind up with tough, chewy pancakes. | ||
=== Lightening the Batter with Egg Whites === | === Lightening the Batter with Egg Whites === | ||
| − | #Beat the egg whites until they’re stiff. Add the two egg whites that you’ve reserved to a small bowl. Use a handheld electric mixer to beat the whites on medium until they form stiff peaks.<ref | + | #Beat the egg whites until they’re stiff. Add the two egg whites that you’ve reserved to a small bowl. Use a handheld electric mixer to beat the whites on medium until they form stiff peaks.<ref name="rf1" /> |
#*You’ll know that the whites have formed stiff peaks when you pull the beaters out of them and the peaks that are created don’t fall. | #*You’ll know that the whites have formed stiff peaks when you pull the beaters out of them and the peaks that are created don’t fall. | ||
| − | #Mix a small scoop of the egg whites into the batter. When the whites are stiff, take a small spoonful and add it to the pancake batter. Gently fold the whites in to help lighten up the batter.<ref | + | #Mix a small scoop of the egg whites into the batter. When the whites are stiff, take a small spoonful and add it to the pancake batter. Gently fold the whites in to help lighten up the batter.<ref name="rf1" /> |
| − | #Fold in the remaining whites. After you’ve mixed in the first scoop of egg whites, add the remaining whites. Use a rubber spatula to gently fold them in until there are no white streaks in the batter.<ref | + | #Fold in the remaining whites. After you’ve mixed in the first scoop of egg whites, add the remaining whites. Use a rubber spatula to gently fold them in until there are no white streaks in the batter.<ref name="rf2" /> |
#*Once again, take care not to overmix the batter. You don’t want to deflate the whites, or the pancakes won’t have a light, airy texture. | #*Once again, take care not to overmix the batter. You don’t want to deflate the whites, or the pancakes won’t have a light, airy texture. | ||
=== Cooking the Pancakes === | === Cooking the Pancakes === | ||
| − | #Heat a pan and melt some butter in it. When you’ve finished mixing the batter, place a large skillet on the stove. Heat it over medium-high heat, and add a small amount of butter to melt and grease the pan.<ref | + | #Heat a pan and melt some butter in it. When you’ve finished mixing the batter, place a large skillet on the stove. Heat it over medium-high heat, and add a small amount of butter to melt and grease the pan.<ref name="rf1" /> |
#*You can use a griddle to cook the pancakes if you prefer. | #*You can use a griddle to cook the pancakes if you prefer. | ||
#*You want to add just enough butter to coat the surface of the skillet when melted. Start with a small amount and add more only if necessary. | #*You want to add just enough butter to coat the surface of the skillet when melted. Start with a small amount and add more only if necessary. | ||
| − | #Pour some batter into the pan and let it cook for a few minutes. When the skillet is hot and greased, ladle approximately ¼ cup (30 g) of batter into the pan for each pancake. Allow the pancakes to cook for 3 to 4 minutes, or until the bottoms are golden.<ref>http://www.foodnetwork.com/recipes/giada-de-laurentiis/ricotta-pancakes-recipe</ref> | + | #Pour some batter into the pan and let it cook for a few minutes. When the skillet is hot and greased, ladle approximately ¼ cup (30 g) of batter into the pan for each pancake. Allow the pancakes to cook for 3 to 4 minutes, or until the bottoms are golden.<ref name="rf4">http://www.foodnetwork.com/recipes/giada-de-laurentiis/ricotta-pancakes-recipe</ref> |
#*You can often tell that the pancakes are finished on the first side when bubbles begin to appear in their tops. | #*You can often tell that the pancakes are finished on the first side when bubbles begin to appear in their tops. | ||
#*If you’d like to add chocolate chips or blueberries to your pancakes, sprinkle a few into the pancakes when they’re just set but before you turn them over. | #*If you’d like to add chocolate chips or blueberries to your pancakes, sprinkle a few into the pancakes when they’re just set but before you turn them over. | ||
| − | #Turn the pancakes over and cook for another couple of minutes. When the first side of the pancakes are finished cooking, use a wide, metal spatula to carefully flip them over. Let them cook for another 2 to 3 minutes, or until the other side is also golden.<ref | + | #Turn the pancakes over and cook for another couple of minutes. When the first side of the pancakes are finished cooking, use a wide, metal spatula to carefully flip them over. Let them cook for another 2 to 3 minutes, or until the other side is also golden.<ref name="rf1" /> |
| − | #Repeat with all of the batter. When your first batch of pancakes is finished, transfer them from the skillet to a plate. Add more pancakes to the skillet and repeat the process until you’ve used up all of the batter.<ref | + | #Repeat with all of the batter. When your first batch of pancakes is finished, transfer them from the skillet to a plate. Add more pancakes to the skillet and repeat the process until you’ve used up all of the batter.<ref name="rf2" /> |
#*You can keep the finished pancakes warm while you cook the other batches by placing another plate on top of them and placing them in the oven with the temperature set to low or warm. | #*You can keep the finished pancakes warm while you cook the other batches by placing another plate on top of them and placing them in the oven with the temperature set to low or warm. | ||
| − | #Serve the pancakes while warm. Once you’ve finished cooking all of the pancakes, divide them between plates to serve while they’re still warm. Top the pancakes with maple syrup, butter, fresh fruit, powdered sugar, fruit jam, and/or lemon curd.<ref | + | #Serve the pancakes while warm. Once you’ve finished cooking all of the pancakes, divide them between plates to serve while they’re still warm. Top the pancakes with maple syrup, butter, fresh fruit, powdered sugar, fruit jam, and/or lemon curd.<ref name="rf1" /> |
== Tips == | == Tips == | ||
*For the best results, be sure to use fresh whole-milk ricotta. | *For the best results, be sure to use fresh whole-milk ricotta. | ||
