Souffléed Ricotta Pancakes

Ingredients

• 1.5 cup whole-milk ricotta cheese (Preferably well-drained)
• 3 large eggs (Separated; reserve the whites for whipping)
• 0.5 cup all-purpose flour
• 0.25 cup semolina flour (Adds texture to the pancakes)
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 0.5 tsp table salt (Or to taste)
• 4 tbsp unsalted butter (For cooking; use about 1 tablespoon per batch as needed)
• 4 tbsp softened butter (For serving)
• 1 cup pure maple syrup (Warm, for serving)

Steps

1. 1

   Separate the eggs, placing the yolks in a medium bowl and the whites in a clean mixing bowl. Have a 12-inch well-seasoned cast-iron skillet or nonstick skillet ready, along with 3½-inch pancake molds if using them.

2. 2

   Whisk the ricotta and egg yolks together until smooth. Add the all-purpose flour, semolina flour, sugar, baking powder, and salt, then whisk just until combined; do not overmix.

3. 3

   Using a hand mixer or stand mixer, beat the egg whites until they form soft, rounded peaks. The whites should hold their shape but still look glossy.

4. 4

   Fold about one-third of the whipped whites into the ricotta mixture to lighten it. Gently fold in the remaining whites in two additions, stopping as soon as no large white streaks remain so the batter stays airy.

5. 5

   For a cast-iron skillet, heat the empty skillet over medium until hot. If using a nonstick pan, do not preheat it empty; add about 1 tablespoon butter first and begin heating the pan with the butter. When the butter foam subsides, the pan is ready.

6. 6

   Add butter to the skillet as needed and place three pancake molds in the pan, if using. Fill each mold with batter to about two-thirds full. For freeform pancakes, spoon the batter into thick 3½-inch rounds, leaving space between them.

7. 7

   Cook over medium-low heat until the bottoms are set and small bubbles burst on the surface, about 4 to 6 minutes. Do not remove the molds before this point; the pancakes will be too fragile to flip neatly.

8. 8

   Remove the molds carefully. Slide a wide spatula fully underneath each pancake and flip it in one confident motion. Cook the second side until golden brown and the centers are cooked through, about 3 to 5 minutes more.

9. 9

   Transfer the pancakes to a plate and keep them warm while cooking the remaining batter. Avoid overcrowding the skillet; three pancakes per batch are easier to manage than four.

10. 10

    Serve the pancakes warm with softened butter and warm maple syrup.

Notes

The provided page excerpt is paywalled and does not include the author's ingredient list or full method. The ingredient quantities above are a reconstructed approximation based on the visible description and standard ricotta-pancake proportions, not a faithful transcription of the members-only recipe. The source recommends 3½-inch silicone or metal molds for tall, neat pancakes; freeform pancakes also work but will be thinner. A well-seasoned 12-inch cast-iron skillet provides even browning and easy release.

Nutrition per serving

• breakfast
• pancakes
• vegetarian
• cast-iron
• stovetop
• sweet
• family-friendly