Instructions:
Italians don’t eat pancakes but Americans love them, whether they are called griddle cakes, flapjacks, or pancakes. I couldn’t design a breakfast menu without them and so when I decided to create some, I came up with these, made with a batter rich with goat cheese and ricotta. If you like goat cheese, I promise you will be wild for these.
- 4 large eggs, separated
- 1 cup ricotta cheese
- 1 cup goat cheese
- ⅔ cup sour cream
- 1⅓ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ cups whole milk
- Unsalted butter, softened
- Maple syrup
- 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.
Serves 4; makes about 40 pancakes
