GOAT CHEESE AND RICOTTA PANCAKES
Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen
by Rick Tramonto & Mary Goodbody
Frittelle di Caprino e Ricotta
(Goat Cheese And Ricotta Pancakes)
Italians don't eat pancakes but Americans love them, whether they are called griddle cakes, flapjacks, or pancakes. I couldn't design a breakfast menu without them and so when I decided to create some, I came up with these, made with a batter rich with goat cheese and ricotta. If you like goat cheese, I promise you will be wild for these.
Serves 4; Makes about 40 Pancakes
Ingredients
• 4 large eggs, separated
• 1 cup ricotta cheese
• 1 cup goat cheese
• 2/3 cup sour cream
• 1 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1½ cups whole milk
• Unsalted butter, softened
• Maple syrup
Directions
1. Preheat the oven to 250°F
2. In a large mixing bowl, whisk the egg yolks, cheeses, and sour cream until blended.
3. In another bowl, whisk the flour, baking powder, baking soda, and salt. Add to the cheese mixture with the milk and whisk until blended.
4. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form. Using a rubber spatula, fold the egg whites into the batter.
5. Heat a griddle or large skillet over medium heat and brush with a little butter.
6. Working in batches, spoon 2 tablespoons of batter for each pancake onto the griddle or into the skillet and cook for about 3 minutes on each side, or until golden brown. Remove to a platter and keep pancakes warm in the oven.
7. Put 10 pancakes on each plate and serve drizzled with syrup.
|
