Are they easier to make? Nope. Do they require more ingredients? Yup. And are they totally worth it? Entirely! These are truly the best pancakes I have ever eaten -- so soft and moist, and the cheese is ever so subtle. Combine:
1 cup of ricotta cheese, drained
3 egg yolks
3/4 cup of milk
1/2 teaspoon vanilla
Sift:
3/4 cup of flour
1 1/2 tablespoon sugar
1/2 teaspoon baking powder
pinch of salt
Mix the wet ingredients into the dry, and fold in the remaining egg whites after having beaten them into a airy, foamy peak. Prepare the pancakes immediately, and if you've got some blueberries, spoon a few into the batter of each pancake once it has set for about 60 seconds or so on your griddle or frying pan. I used olive oil as my shortening in the pan and didn't really see a need for butter here, but prepare them on lower heat than usual -- just my suggestion! Makes 12 pancakes.
Note: To freeze these, just layer them in between sheets of parchment paper to keep them from freezing on top of each other.
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