Monday, March 03, 2014



1 Cup all purpose flour
1 Cup whole wheat flour
3 Tablespoons of sugar (white or brown)
1 Tablespoon baking powder
1 tsp salt
1 Tablespoon softened butter
1 1/2 Cups milk
1 tsp vanilla
 3 eggs separated
1/2 cup ricotta or cream cheese

In a large bowl mix together the first 5 ingredients until well incorporated.
In a smaller bowl combine egg yolks vanilla and milk.
Beat egg whites until stiff glossy peaks form. 

Preheat a griddle or skillet over medium high heat.

Pour milk mixture over flour mixture and mix until just combined. If using the cheese break it into chunks on top of batter. Mix in one fourth of the whipped egg white to lighten the batter. Gently fold in the remaining egg whites in three batches. Batter should be light and airy with a few small chunks of cheese (if used) peeking through.

Lightly oil the griddle and ladle out pancakes (in whatever size you choose) Wait for bubbles to form on top and when they begin to set around the edges flip the cakes. Cook a minute or so more until cakes are golden brown and delicious.

Serve with your favorite toppings.

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