Cook the Book: Goat Cheese and Ricotta Pancakes

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.

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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

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
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups whole milk
  • Unsalted butter, softened
  • Maple syrup, to serve

Procedures

  1. 1

    Preheat the oven to 250°F.

  2. 2

    In a large mixing bowl, whisk the egg yolks, cheeses, and sour cream until blended.

  3. 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. 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. 5

    Heat a griddle or large skillet over medium heat and brush with a little butter.

  6. 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. 7

    Put 10 pancakes on each plate and serve drizzled with syrup.

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