These pancakes are light as a feather, and melt in your mouth. Make these soon!
In a mixing bowl, combine a cup and a half of flour
a quarter of a cup of white cornmeal
1/8 of a cup of sugar
and a half teaspoon each of salt…
Baking soda and Baking Powder. Stir and set aside.
Separate 2 eggs. Starting with the yolks, give these a quick whisking.
Add 1/2 a cup of Ricotta Cheese.
Whisk those together and add 2 cups of buttermilk.
Add your liquids to your dry ingredients and mix completely.
Now grab your egg whites, and whisk them until they form stiff peaks, but not to the point that they look dry.
Gently fold these into the batter.
On an oiled skillet or griddle, cook by quarter cups until golden. This makes about 18 pancakes.
Enjoy!
Ingredients
- 1 1/2 cup flour
- 1/4 c white cornmeal
- 1/8 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 eggs, separated
- 1/2 c ricotta cheese
- 2 cups buttermilk
In a mixing bowl, combine the flour, cornmeal, sugar, salt, baking soda and baking powder. Set aside.
Separate the eggs, placing the egg yolks in a medium sized bowl, and the whites in another deep mixing bowl.
Add the ricotta cheese to the egg yolks. Whisk together and then whisk in the buttermilk.
Pour the cheese mixture into the flour mixture and mix until just combined, and smooth. Set aside.
Beat the egg whites until they form stiff peaks, but not to the pint that they look dry. Gently fold the egg whites into the batter until just combined.
On an oiled skillet or griddle, cook by quarter cups until golden.
Enjoy!
http://thefoodiearmywife.com/ricotta-pancakes/
