Fluffy Ricotta Pancakes
These fluffy ricotta pancakes use whipped eggs and lots of baking powder for lofty, creamy middles. These use simple ingredients for a recipe that comes together quickly, perfect for a weekend breakfast!
Servings: 16
Ingredients
Honeycomb butter
- 4 tbsp salted or unsalted butter, softened*
- 2-3 tbsp honeycomb toffee, optional*
- 1 tbsp honey
Ricotta pancakes
- 1 1/3 cups ricotta, room temperature
- 3/4 cup whole milk, room temperature
- 4 large eggs, room temperature, separated
- 2 tbsp granulated sugar
- 2 tbsp baking powder
- 1 tsp kosher salt
- 1.5 cups all-purpose flour
For serving
- 1-2 bananas
- maple syrup or honey
Instructions
Honeycomb butter
- In a small bowl, combine 4 tbsp salted or unsalted butter, softened* 2-3 tbsp honeycomb toffee, optional* (if using) and 1 tbsp honey. Mash together with a spoon until fully incorporated and relatively smooth.
- At this point, you can just stick the butter in the fridge to firm up. For a prettier presentation, scrape the butter onto a square of parchment and roll into a log. Refrigerate until firm (at least an hour) if you'd like it sliceable, or keep it softened at room temperature if you'd like it spreadable.
Ricotta pancakes
- In a medium bowl, whisk together 1 1/3 cups ricotta, room temperature, 3/4 cup whole milk, room temperature, and 4 egg yolks. Sprinkle 2 tbsp baking powder, 2 tbsp granulated sugar 1 tsp kosher salt and whisk until smooth. Finally, fold in 1.5 cups all-purpose flour using a spatula until smooth.
- In a separate dry, clean mixing bowl, whip 4 egg whites to stiff peaks (when you lift the beaters from the bowl, the egg whites should hold their shape with pointy, rather than slumped, peaks).
- Fold 1/3 of the egg whites into the ricotta batter to lighten it. Gently fold in the remaining egg whites, making sure to fully incorporate all pockets of egg foam without deflating the batter too much.
- Heat a large skillet over medium heat and grease with a small amount of butter or oil. For evenly browned pancakes, use a paper towel to gently wipe away any droplets of oil or melted butter (leaving just a sheen of grease) before adding 1/3 cup of batter to the pan, using a spatula to nudge the edges into a round shape.
- Reduce heat to medium low and cook for 2-3 minutes or until the edges look matte and bubbles start to pop in the center of the pancake. Flip and cook another minute or two. Transfer to a plate.
- To serve, plate 2-3 pancakes with half a banana, halved lengthwise. Top with a dollop of honeycomb butter and drizzle with maple syrup or honey.
Notes
*Use salted or unsalted butter depending on your salt preference. If using unsalted butter, you can also add a pinch of salt to enhance the flavor.
*I happened to have homemade honeycomb, but if you don't (and can't find storebought honeycomb), you can simply omit it! The honeycomb adds a nice crunch, but honey alone is enough to flavor the butter.
Adapted from bills ricotta pancakes.