Short of la grande dame Deen herself, I doubt anyone would serve Rick Tramonto's Italian-style pancakes with extra butter. The silver dollar cakes are crammed so full of goat cheese and ricotta that all you should really need is good maple syrup.
Do yourself a cold-weather favor by making these rich, fluffy pancakes for breakfast this weekend—I certainly will be. I might just top them with a quick compote made from frozen berries with cinnamon and sugar, too.
In addition to excerpting a recipe each day this week, we're giving away five (5) copies of
Cook the Book: Goat Cheese and Ricotta Pancakes
About This Recipe
|Yield:||4; makes about 40 pancakes|
|This recipe appears in:||Celebrate Pancake Tuesday Tomorrow Mother's Day Brunch Ideas Tips for Making Perfect Pancakes|
- 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups whole milk
- Unsalted butter, softened
- Maple syrup, to serve
Preheat the oven to 250°F.
In a large mixing bowl, whisk the egg yolks, cheeses, and sour cream until blended.
In another bowl, whisk the flour, baking powder, baking soda, and salt. Add to the cheese mixture with the milk and whisk until blended.
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.
Heat a griddle or large skillet over medium heat and brush with a little butter.
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.
Put 10 pancakes on each plate and serve drizzled with syrup.