Fluffy Ricotta Pancakes

A stack of fluffy pancakes with custard-like flavor needs nothing more than butter and pure maple syrup, though I have speckled these with sweet blueberries on occasion.  With just the right amount of ricotta, they cook up tender and soft on the inside.  Vanilla rather than more traditional lemon in this ricotta pancake recipe keeps them on the custardy side.

For the most round, perfectly golden pancakes, I prefer to cook these one at a time in a skillet, though a griddle can be used for making multiple.  Once you get a good feel for scooping the batter, flipping, and making these golden pancakes, repeat using the same rhythm until all have been cooked. Have plenty of pure maple syrup and additional butter on hand for topping each fluffy stack. 

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
¾ cup whole milk
½ cup whole milk ricotta (drained before measuring if liquidy)
1 egg
1 ½ teaspoons pure vanilla extract

How to Make the Pancake Batter

The pancakes will be at their fluffiest and thickest when the ricotta is not overly wet.  This allows the batter to maintain a good shape in the pan rather than spread thinly.  If your ricotta seems like it is holding liquid, drain it in a mesh sieve set over a bowl for about 20 minutes or until the excess liquid has drained.  Depending on the brand of ricotta you are using, this may or may not be necessary.  Be sure to measure ½ cup of drained ricotta, as the volume will reduce as the liquid drains.

Combine the flour, sugar, baking powder, and salt in a mixing bowl and whisk to combine.  In a separate bowl combine the milk, ricotta, egg, and vanilla extract, then use an immersion blender to combine until the mixture is smooth.  Alternately, combine the wet ingredients in a stand blender until smooth.  Add the wet mixture to the flour mixture and whisk gently until just combined with no dry streaks of flour remaining.  A few lumps in the batter are fine.  Allow the batter to sit for 5 minutes, during which time it will thicken slightly, and lumps will dissolve.

How to Cook the Pancakes

Heat a skillet over medium heat and add a small pat of butter or a small amount of neutral oil to coat the skillet lightly to prevent sticking.  Repeat in between pancakes as necessary to keep them from sticking to the pan surface.  Spoon about ¼ cup batter into the middle of the skillet for each pancake and cook for 2 to 3 minutes or until the edges of the pancake no longer look shiny and small bubbles appear. Gently flip and cook for a shorter amount of time on the second side until the pancakes are golden.  Repeat with remaining batter. Adjust heat as necessary throughout process, lowering it slightly if edges are darkening too quickly.

Serve pancakes warm with butter and pure maple syrup.