This is my version of the pancakes from Southern Living's recipe
Ricotta Pancakes with Brown Butter-Maple Syrup & Blueberry Compote
by John Hall
It is a staple whenever the Grandkids are at our house for breakfast and there's enough stirring and whisking if they want to help!
• 3 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon table salt
• 3 cups buttermilk
• 4 large eggs, separated
• 2 tablespoons lemon zest
• 2/3 cup whole milk ricotta cheese
Heat a non-stick pan over medium heat.
Place a platter in a warming drawer or in a 200°F oven.
Into a large bowl add the flour, sugar, baking soda, and salt.
Stir well to mix.
Into a large mixing jug or small bowl add the egg yolks.
Place the egg whites into the bowl of a food mixer that has a whisk attachment.
Add the lemon zest to the egg yolks and beat thoroughly with a small whisk.
Add the buttermilk to the yolk/zest mix and whisk until the liquid is a uniform pale yellow color.
Make a well in the flour mixture and pour the buttermilk in, stirring constantly to get the flour off the sides.
To this, stir in the ricotta cheese making sure there are no large lumps of cheese left intact.
Turn the food mixer to high speed and whisk the egg whites until they are stiff and hold peaks.
Fold the egg whites gently into the batter.
Using a ladle pour quantities of batter onto the griddle to form pancakes of the desired size.
Adjust the heat under the pan to prevent the pancakes from burning.
Flip to cook the second side.
Keep warm on a platter while you make the remainder.