Ivy Hotel at Home: Chef's Fluffy Ricotta Pancakes

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I have to admit this is my favorite breakfast item to order ! This recipe arrived with this message from The IVY Hotel. They were absolutely fabulous!! Topped it with my homemade blueberry jam and lemon butter. We had syrup but didn't end up using it.
During this time of distance and uncertainty, we are choosing to focus on slowing down, staying connected and – most importantly – spreading joy. Each week, we will be sharing a behind-the-scenes look into a piece of the Ivy magic for you to recreate while staying at home. From favorite Magdalena recipes, to at-home spa tips, we hope you will use #IvyAtHome as a resource to incorporate some little luxuries into your new day-to-day, whatever that may look like for you.

Chef’s Fluffy Ricotta Pancakes
An Ivy favorite for your Easter brunch at home.

MAKES 8-10
INGREDIENTS
● 1 cup ricotta cheese
● 1 cup all-purpose flour
● 1/2 teaspoon baking powder
● 1 1/2 tablespoons granulated sugar
● 1/4 teaspoon fine salt
● 3/4 cup milk (not non-fat)
● 2 large eggs, separated
● 1/2 teaspoon vanilla extract
● Butter, for cooking

DIRECTIONS
— If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step.
— Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
— Beat the egg whites with a handheld electric mixer until stiff. Alternatively, whisk the egg whites by hand. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
— Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3 cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
— Serve the pancakes immediately, with maple syrup and home made berry preserves.

Enjoy!

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