***Ricotta Pancakes

from gotorecipes on instagram
* BEST PANCAKE I EVER MADE
Ingredients

1 cup flour
1 tsp baking powder
1/2 t. salt
1.5 cup  ricotta cheese (homemade optional)
1 1/4 cup buttermilk
2 Tbsp. sugar
2 Tbsp. unsalted butter, melted and slightly cooled
2 eggs, separated
1/2 tsp. pure vanilla extract
minced zest of 1/2 lemon (optional)
blueberries (optional)

Directions:
Whisk together flour, baking powder, and salt in a large bowl.

Whisk remaining ingredients in a large measuring cup, include the egg yokes but NOT the egg whites. Pour into dry ingredients, stirring just till incorporated.

Whip egg whites with a hand mixer on high speed until firm peaks form (2-3 minutes)

Fold in egg whites in tow additions.

Heat a nonstick skillet over medium; coat with butter (or bacon grease gives them that crisp edge.)

Scoop 1/4 cup per pancake, onto griddle; (top with blueberries not, if using)

Cook until bubbles appear on tops and bottoms brown (4 minutes). Flip pancakes and cook until bottoms brown , 3 more minutes




RICOTTA CHEESE

INGREDIENTS (MAKES 1 CUP)

1. • 2 quarts whole milk
   • 1 cup heavy cream
   • 1/2 teaspoon salt
   • 3 tablespoons fresh lemon juice
2. • Special equipment: large sieve, fine-mesh cheesecloth

PREPARATION

1. 1. Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
   2. Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
   3. Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.