Ingredients: |
Ingredients: Hotcakes:
9 ounces (1 cup plus 2 tbsp. ricotta cheese)
½ cup low fat milk
2 large eggs, separated
¾-1 cup all-purpose flour (add more to make batter thicker if necessary)
1 tsp. baking powder
Pinch salt
Canola oil for the cooking the cakes on the griddle
Peaches and Nectarines in a Honey Syrup:
¾ cup water
1/8 cup good honey
2 tbsp. sugar
A few dashes each of ground cinnamon and nutmeg
¼ tsp. pure vanilla extract
1 large ripe peach, sliced
1 large ripe nectarine, sliced
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Directions: |
Directions:Step 1: Add ricotta, milk, and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder, and salt, and gently whisk to make a smooth batter.
Step 2: In a glass or metal bowl, whisk egg whites until they become foamy, then fold them into the ricotta mixture.
Step 3: Heat the oil on a griddle or large frying pan. Pour batter onto the griddle. Cook for about 1 minute until golden, then flip and cook another minute. Keep the cooked hotcakes warm by tenting them with foil on a large warmed plate while you make the rest.
Serve with honeyed peaches and nectarines (recipe below) or with a topping of your choice, such as maple syrup, fresh berries, or wild honey.
Peaches and Nectarines in a Honey Syrup:
Combine the water, honey, and sugar in a pot. Bring to a boil, stirring until the sugar dissolves. Add the cinnamon, nutmeg, and vanilla. Continue to simmer for 3-5 minutes. Add the peaches and nectarines, and simmer on low heat for about 6-8 minutes, or until the fruit is soft but not mushy. The syrup should start to reduce and thicken a bit. Allow to cool slightly before adding to the hotcakes, |
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