Ricotta Pancakes

A few years ago Brian (my husband) gave me the Rose Bakery cookbook. It is fantastic because it really gives you a glimpse as to what it is like at their bakery in Paris from day to day. It shows you what the bakery and café looks like, the customers, suppliers, the food, and the staff that makes it all happen.  From reading the book and making a few of the recipes you can tell that they love what they do and what they make. Sounds a lot like me!?! There are many recipes in this book that I like, but there is one that caught my eye and made me think – “Why didn’t I ever think of that? Ricotta Pancakes…I need to make these!”  Well, I did; and needless to say I have been making them for a few years now.  I have adapted the recipe a bit over time to add my own touch. These pancakes are extremely light for a pancake and especially when you think that they are made with ricotta cheese.  We love them with fresh fruit and honey and a bit of butter. You can make them with jam or maple syrup as well, but the fresh fruit and honey compliments their light and airy texture by far.

Once again, I hope you make this recipe and enjoy them as we do. This is the full recipe which serves a lot, but I have cut the recipe in half and even into a forth without a hitch. It is a full proof recipe that I am sure you will be making time and time again. Buon Appetito!


Ricotta Pancakes (feed 8 )

4 eggs, separated

1 cup of ricotta

½ cup of half and half

2 tsp of vanilla extract

1 tbsp of sugar

1 cup of flour

1 tsp of baking powder

½ tsp of salt

Butter - for the pan

Fresh fruit and honey

First, in a large bowl whisk together your yolks with the ricotta. Add in your half & half, vanilla, and sugar whisking it well until you have a smooth consistency. Sprinkle in your flour, baking powder, and salt, Whisk it until just combined.

Then, in a bowl place your egg whites and whisk on high speed (using a hand held mixer or a standing mixer) until your whites are double in size and have reached a stiff peak. Gently fold your whipped whites into your ricotta mixture until it is incorporated. Do not over work it because you want your batter to be light and fluffy.

Finally, place a non-stick pan over low heat and melt a bit of butter in it. Spoon your batter carefully into your pan a little bit at a time. You will see you pancake rise and become firm on the base of it. With a spatula gently flip it over and let it cook until you see they are firm and golden. Place them on a platter to serve and repeat with your remaining batter.  Serve while warm.