Thursday, March 27, 2014

Ricotta Silver Dollar Pancakes

The hus and I have been in a "food rut" lately. So I went through some of my cookbooks to get a little inspiration on some new meals. I'm one of those people that sometimes buys a pretty looking cookbook and then rarely, if ever, opens it (for shame!). This recipe is in The Newlywed Cookbook. I got a copy of this for myself as well as for my sister as a wedding gift. The texture of these pancakes is AMAZING, and it is well worth the extra effort they take (like separating the eggs and folding in whites!) but that's the stuff we do for the ones we love, right?

To make these yourself you will need:

1 1/3 c. flour
1/2 c. cornmeal
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp cinnamon
1 Tbsp sugar

zest of one lemon
2 c. buttermilk*
1/2 c whole milk ricotta cheese
2 eggs, separated

cast iron skillet
Butter for greasing skillet

*If you don't have buttermilk on hand, add 2 teaspoons of lemon juice or vinegar to regular milk and let it sit a couple minutes. This will add the acidity the recipe requires to activate your leavening agents.

Start by mixing all of the dry ingredients together in a large bowl and setting them aside. Then mix together all of your wet ingredients in another bowl (except for the egg whites). Add the wet ingredients into the bowl of dry and mix together, set aside while you beat your egg whites to stiff peaks in a third bowl (so many bowls!).

Then, gently fold in the egg whites to the rest of your batter and you will get a nice light fluffy batter.

Heat a cast iron skillet to medium heat and butter the bottom once heated. Pour batter into the pan; I use a 1/4 cup measure to pour my batter for these silver dollar style pancakes, but you could make these any size you want. You can also use a pancake griddle if you like, but I love breaking out my cast iron at every opportunity.

These cook about 1-2 minutes on each side. Once poured, you will know it's time to flip when tiny bubbles form on the top of the batter. The second side is done once the sides of your pancake appear dry and you can see a little golden brown color around the bottom edges.

Serve these scrumptious little pancake bites with fruit, syrup, whipped cream or any other topping your heart desires. They are light and fluffy but have a tiny bit of crispiness from the cornmeal. I think these are a new favorite with us!

Do you have any recipes I should try? Leave me a link or recipe in the comments (moderation is enabled, comments will not appear until approved).

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