Ricotta pancackes

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I don’t like traditional breakfast food. The genre’s limitations — eggs, flour, milk, syrup — bore me. I don’t understand why you have to wait until lunch to start having a decent meal. One of my fondest childhood memories is of my mother frying up burgers before school; a taste that has always been more appealing to me than a plain old waffle.


  • 1 ⅓c ricotta
  • ¾c milk
  • 4 eggs separated into yolks and whites
  • 1c plain flour
  • 1tsp baking powder
  • salt
  • butter
  • powdered sugar


  • mixing bowl
  • sieve
  • medium bowl
  • whisk
  • folding spoon
  • frying pan
  • ladle
  • spatula


  1. Let every cold ingredient come to room temperature before you combine the ricotta, milk and egg yolks in the mixing bowl.
  2. Sift the flour, baking powder and salt into the bowl and stir.
  3. Whip egg whites with the whisk in the medium bowl until you can pinch white peaks.
  4. Fold them into the ricotta batter.
  5. Place the frying pan over medium heat and drop in a bit of butter once the pan is warm. When this has melted, ladle in the pancake mixture. You should be able to get three pancakes per batch.
  6. Before serving, dust with the sugar.