Serving Size:Makes about 40 small pancakes.
4 large eggs, separated
2 cups ricotta cheese
2/3 cup sour cream
1 1/3 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups whole milk
A great alternative to traditional pancakes. Served here with maple syrup, they are also great with a hint of cinnamon added to the batter served with an apple compote or with a hint of lemon zest added to the batter and served with blueberry compote or topped fresh strawberries and whipped cream.
Whisk yolks, ricotta and sour cream in large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl to blend. Add flour mixture to yolk mixture and stir until combined. Stir in milk.
Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter. Heat griddle or large skillet over medium heat. Brush with butter.
Working in batches, spoon 2 tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.