Ingredients
Scale
- 1 ½ cups (180g) All-Purpose Flour: The structural backbone of our pancakes, providing the necessary gluten for a classic pancake texture. Sifting is recommended for a lighter result.
- ½ cup (50g) Almond Flour, finely ground: Adds a delicate, nutty flavor, a tender crumb, and a boost of protein. Ensure it’s finely ground for the best texture.
- ¼ cup (50g) Granulated Sugar: For a touch of sweetness to balance the flavors. You can adjust slightly to your preference.
- 2 teaspoons Baking Powder: The primary leavening agent, crucial for creating those light and airy pancakes. Make sure it’s fresh for optimal rise.
- ½ teaspoon Baking Soda: Works in conjunction with the acidity from the ricotta and buttermilk (if using) for extra lift and a tender interior.
- ½ teaspoon Salt: Enhances all the other flavors and balances the sweetness.
- 1 cup (240g) Whole Milk Ricotta Cheese:Â The star ingredient! Use fresh, good-quality whole milk ricotta for the creamiest texture and best flavor. Drain any excess whey.
- 1 cup (240ml) Buttermilk (or Whole Milk + 1 tablespoon Lemon Juice/White Vinegar, let sit for 5 mins): Adds tanginess and moisture, and reacts with the baking soda for fluffiness. If you don’t have buttermilk, the substitute works well.
- 2 Large Eggs, separated:Â Separating the eggs and whipping the whites adds incredible lightness and airiness to the pancakes.
- ¼ cup (56g) Unsalted Butter, melted, plus more for greasing the griddle: Adds richness and flavor to the batter and prevents sticking on the griddle.
- 1 teaspoon Vanilla Extract:Â A classic flavor enhancer that complements the almond and ricotta beautifully.
- ½ teaspoon Almond Extract: Imparts that lovely, characteristic almond aroma and taste. A little goes a long way.
- Optional: Zest of 1 Lemon or Orange: For a bright, citrusy note that cuts through the richness beautifully.
Instructions
- Prepare Dry Ingredients:Â In a large mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt. Whisking thoroughly helps to evenly distribute the leavening agents and aerate the flour, contributing to a lighter pancake. Set aside.
- Prepare Wet Ingredients (Yolks):Â In a separate medium-sized bowl, gently whisk together the ricotta cheese, buttermilk (or milk mixture), egg yolks, melted butter, vanilla extract, and almond extract. If using, stir in the lemon or orange zest here. Whisk until just combined; a few small lumps of ricotta are perfectly fine and desirable. Over-mixing can make the pancakes tough.
- Whip Egg Whites: In a clean, grease-free bowl (preferably glass or metal), beat the egg whites using an electric hand mixer or a stand mixer with the whisk attachment. Start on low speed and gradually increase to medium-high. Beat until stiff peaks form – this means when you lift the beaters, the peaks hold their shape and may curl slightly at the very tip. This step is crucial for the fluffy texture.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture (with the yolks) into the dry ingredient mixture. Gently fold them together with a spatula until just combined. It’s very important not to overmix at this stage; a few lumps are perfectly okay. Overmixing develops the gluten too much, resulting in tough pancakes.
- Fold in Egg Whites:Â Add about one-third of the whipped egg whites into the batter and gently fold them in to lighten the batter. Then, add the remaining egg whites and fold them in carefully until just incorporated. Again, avoid overmixing. You want to retain as much of that airiness from the egg whites as possible. The batter will be thick and fluffy.
- Rest the Batter (Optional but Recommended):Â Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest for 10-15 minutes. This allows the gluten to relax and the flour to hydrate, resulting in more tender pancakes.
- Preheat and Grease Griddle: While the batter is resting, heat a large non-stick skillet, griddle, or cast-iron pan over medium-low to medium heat. The ideal temperature is around 350-375°F (175-190°C). To test if it’s ready, sprinkle a few drops of water onto the surface; they should sizzle and evaporate quickly. Once hot, lightly grease the griddle with a knob of unsalted butter or a light coating of neutral oil.
- Cook the Pancakes: Using a ¼ cup measure or a small ladle, pour or scoop the batter onto the hot griddle, leaving some space between pancakes as they will spread slightly. Cook for about 2-4 minutes per side. You’ll know it’s time to flip when bubbles start to appear on the surface, the edges look set, and the underside is golden brown.
- Flip and Cook:Â Gently flip the pancakes with a thin, wide spatula and cook for another 2-3 minutes on the other side, or until golden brown and cooked through. The pancakes should feel springy to the touch when done.
- Serve Warm: Transfer the cooked pancakes to a plate. You can keep them warm in a low oven (around 200°F or 90°C) on an oven-safe plate while you cook the remaining batter, if desired.
- Repeat: Grease the griddle lightly between batches as needed and continue cooking until all the batter is used. Adjust the heat if the pancakes are browning too quickly or cooking too slowly.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 28g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 22g