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.
Ready
- 1 ⅓c ricotta
- ¾c milk
- 4 eggs separated into yolks and whites
- 1c plain flour
- 1tsp baking powder
- salt
- butter
- powdered sugar
Set
- mixing bowl
- sieve
- medium bowl
- whisk
- folding spoon
- frying pan
- ladle
- spatula
Go
- Let every cold ingredient come to room temperature before you combine the ricotta, milk and egg yolks in the mixing bowl.
- Sift the flour, baking powder and salt into the bowl and stir.
- Whip egg whites with the whisk in the medium bowl until you can pinch white peaks.
- Fold them into the ricotta batter.
- 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.
- Before serving, dust with the sugar.