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Vanilla Bean Ricotta Pancakes

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Yes, perhaps I’m going a little overboard with the breakfast foods. But I’ve been drooling over pictures of ricotta pancakes on Pinterest (you follow my epic breakfast board, right?) for months now. We had some leftover ricotta from a vegetable lasagna I made this week, so clearly I was just letting fate be my guide.

Vanilla Bean Ricotta Pancakes

Job hunting/professional snacking sure is an interesting endeavor. A degree is no longer the magic job making spell it once was, not even a doctorate degree. I say this not to be pessimistic, but to be honest. Education is a wonderful and powerful thing, but a diploma on its own is not going to propel you through life in this economy. Now that I’ve accepted that fact (I think acceptance occurred somewhere between month 5 and 6 after a good bottle of sauvignon blanc), I’ve shifted my expectations. And like I’ve said before, I’m trying to look at the silver lining in this spell of unemployment. I’m to focusing myself on keeping our house in order, doing all the fun cooking projects on my wish list, getting every doctor appointment I can think of out of the way, and snuggling with this guy.

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So where was I? Oh yes, eating ricotta out of the package with a spoon at midnight. I mean…making ricotta pancakes. I would never do that first thing. Gross.

Vanilla Bean Ricotta Pancakes

Vanilla Bean Ricotta Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 eggs, separated
  • ½ c. fresh whole milk ricotta
  • ½ c. plain greek yogurt
  • ⅔ c. milk or water
  • 1 lemon, juiced
  • seeds from one vanilla bean pod
  • ¾ c. all-purpose flour
  • 1 T. baking powder
  • ½ t. salt
  • 2 T. sugar
Instructions
  1. In a medium sized bowl, whip the egg whites until they form stiff peaks. Set aside.
  2. In another medium sized bowl, whisk together the egg yolks, ricotta, yogurt, milk, lemon juice, and vanilla beans.
  3. In a large mixing bowl, stir together the flour, baking powder, salt, and sugar.
  4. Whisk the ricotta mixture into the dry ingredients just until everything is incorporated.
  5. With a rubber spatula, gently fold the egg whites into the batter until they are well incorporated.
  6. Heat a nonstick griddle or pan on medium-low heat (ricotta makes the pancakes more likely to burn so use a lower heat that you usually would, I put my griddle on 225).
  7. Pour ¼ c. of batter onto the griddle for each pancake, flipping when the bottoms become a very light golden color.
  8. Serve immediately with fresh fruit, lemon curd, or maple syrup.
Notes

I have leftover batter in the refrigerator right now and I can’t wait to whip Jason up a batch tomorrow morning! I know he will love them. The vanilla beans give a wonderful flavor and the pancakes themselves are so fluffy and moist it’s unbelievable.

Vanilla Bean Ricotta Pancakes

There’s a ripe papaya in the fridge that is calling my name. See you soon, friends!

-Lauren

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