Ricotta and Buttermilk Pancakes





  • 1 1/2 cups unbleached all purpose flour
  • 1 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, separated
  • 2 tablespoons canola oil
  • 1 1/2 cups buttermilk
  • 1/2 cup ricotta cheese
  • 1/2 teaspoon vanilla extract (or vanilla bean, scraped)


  • Sift together flour, sugar, baking powder, baking soda and salt and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, ricotta cheese and vanilla extract. Whisk together until smooth.
  • Add the liquid mixture to the dry ingredients and mix together until flour is just incorporated.
  • In a small stainless steel bowl, beat egg whites just until stiff. Fold the egg whites into the batter just until incorporated. Let set for 10 to 15 minutes.
  • Spoon batter onto a lightly buttered pan or griddle over medium low heat. When bubbles lightly form and the bottom is set, flip gently (about 3-4 minutes). Pancake is ready when both sides are golden with barely crisp exteriors.
  • Serve with powdered sugar, fresh fruit, maple syrup, jam, or lemon curd.



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