after the kale dip was made, i still had about 3/4 cup ricotta cheese to deal with. we love our pancakes around the segura household, so making a pancake batter for the next day's breakfast was a perfect solution!
this recipe is based on martha stewart's lemon-poppy seed ricotta pancakes, but i modified it in several ways to fit the ingredients i had on hand.
these pancakes are so light and fluffy, thanks to the egg whites, and just sweet enough without being overpowering. so so good and unusual!
here's what you need:
-3/4 cup all-purpose flour
-1/2 tsp baking powder
-1 1/2 tbsp sugar
-pinch of salt
-1 cup ricotta cheese (i only had 3/4 cup, so i added a little plain greek yogurt to make up the difference)
-3 large eggs, yolks and whites separated
-3/4 cup milk (i used almond milk)
[the original recipe calls for lemon zest and poppy seeds, which i'm sure would be fabulous in these pancakes, but i didn't have either on hand at the time]
1. in a medium bowl, whisk together flour, salt, sugar, and baking powder.
2. in a large bowl, mix ricotta, milk, egg yolks, and vanilla.
3. add the dry mixture to the cheese mixture and mix until just combined.
4. beat egg whites with an electric mixer until stiff. gently fold egg whites into batter. [we put the batter in the fridge, covered, overnight at this step. turned out fine!]
5. cook and enjoy!
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