Today was the last big Sunday breakfast of 2012 and I wanted to make something special for my boys. That extra large carton of ricotta that I bought for the Christmas Eve Lasagna that also made a nice addition to the NYE appetizer is like the gift that keeps on giving, so I decided to make ricotta cheese pancakes. I made them last year when I had exactly the same problem and they were a big hit. They are so light and fluffy and that little bit of sugar and vanilla in the batter really add a touch of sweetness. Hunter loves pancakes and always gets so excited when I make them, so I decided to up the excitement ante by adding chocolate chips. The dried cranberries were just a little addition that I wanted to add and he was pretty much none the wiser when I didn’t mention that part. After a little help from my overly eager sous chef, the pancakes hit the stove and turned out pretty good. Conveniently Daddy woke up just in time to eat and they ended up being very well received. I sure hope they enjoyed this one last indulgence in 2012 because things are about to lighten up a bit next week. Happy New Year!!!!!
- 1 cup Frigo Part-Skim Ricotta Cheese
- 3 eggs, separated
- 1/2 teaspoon vanilla
- 3/4 cup milk
- 3/4 cup flour
- 1/2 tablespoon baking powder
- 1 1/2 tablespoon sugar
- Pinch Salt
- 1/4 cup milk chocolate chips
- 1/4 cup dried cranberries
- In a separate bowl combine ricotta cheese, egg yolks, milk and vanilla. Stir to combine.
- In a bowl combine flour, baking powder, sugar and salt. Add dry mixture to cheese mixture.
- In a stand mixer or with a hand mixer, beat egg whites until stiff. Slowly fold egg whites into cheese and flour mixture.
- Heat a large saute pan or griddle over medium heat until hot. Spray with cooking spray. Using a 1/3 cup measuring cup, pour pancake batter onto pan. After 1-2 minutes add chocolate chips and cranberries. Cook one more minute. Flip pancakes and cook 1-2 minutes or until golden on both side. Serve with maple syrup and sifted confectioner's sugar if desired.