During this time of distance and uncertainty, we are choosing to focus on slowing down, staying connected and – most importantly – spreading joy. Each week, we will be sharing a behind-the-scenes look into a piece of the Ivy magic for you to recreate while staying at home. From favorite Magdalena recipes, to at-home spa tips, we hope you will use #IvyAtHome as a resource to incorporate some little luxuries into your new day-to-day, whatever that may look like for you.
Chef’s Fluffy Ricotta Pancakes
An Ivy favorite for your Easter brunch at home.
MAKES 8-10
INGREDIENTS
● 1 cup ricotta cheese
● 1 cup all-purpose flour
● 1/2 teaspoon baking powder
● 1 1/2 tablespoons granulated sugar
● 1/4 teaspoon fine salt
● 3/4 cup milk (not non-fat)
● 2 large eggs, separated
● 1/2 teaspoon vanilla extract
● Butter, for cooking
DIRECTIONS
— If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step.
— Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
— Beat the egg whites with a handheld electric mixer until stiff. Alternatively, whisk the egg whites by hand. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
— Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3 cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
— Serve the pancakes immediately, with maple syrup and home made berry preserves.
Enjoy!
