The welcome addition of ricotta in thesefluffy flapjacksgive a light and airy texture like you won’t believe.
Serve withmaple syrupand Blueberry Compote.
Hector Sanchez
Ingredients
PANCAKES
1 1/2cups(6 oz.)
Credit:Hector Sanchez
Whisk buttermilk, egg yolks, and zest in a medium bowl.
Stir buttermilk mixture into flour mixture.
Gently stir in ricotta cheese.
Beat egg whites at high speed with an electric mixer until soft peaks form.
Gently fold egg whites into batter.
Heat a nonstick griddle or 12-inch nonstick skillet over medium.
When hot (350F), coat lightly with butter.
Turn with a wide spatula, and cook until set in the middle, about 4 more minutes.
Wipe griddle clean; coat with more butter, and repeat with remaining batter.
Keep warm in a single layer on a baking sheet in a 200F oven for up to 15 minutes.
(The butter will foam; when the foam subsides, little brown flakes will appear.)
Remove from heat, and whisk in maple syrup.
Serve with pancakes and Blueberry Compote.
