All is right with the world (in my little New Orleanian Mardi Gras bubble; note also that in the la la land of residency I really don’t have much time to belabor the weight of daily news). We have been trotting out to some of the early season parades, last night was Cleopatra, and we caught some great stuffed animal throws for Izzy to chew up. Turns out she also loves beads. Very stylish bully.
And Goodness, what wonderful gifts have been coming at Bake This Day via the mail! Thank you to Just Spices for sending some Pancake Blend and Smoothie Booster spices to test out on Saturday morning. I LOVED the Pancake Blend, which has cinnamon, lemon peel, cardamom and vanilla bean. You can’t go wrong! I’m gonna put this stuff in snickerdoodle cookies too. Love that it’s organic—working on a smoothie next…
Spiced Ricotta Pancakes
1 cup all-purpose flour
½ cup whole-wheat pastry flour
1 teaspoon baking powder
1 tsp salt
2 TB sugar
1 tsp lemon zest
1 1/2 cups whole milk
4 large eggs, separated
1/2 cup fresh ricotta cheese
1-2 tsp Pancake Blend spice from Just Spices
Warm pure maple syrup, for serving
In a large bowl, whisk the flour and baking powder with 1/2 teaspoon of salt and the remaining 2 tablespoons of sugar. In a medium bowl, whisk the milk with the egg yolks, ricotta and the remaining 3/4 teaspoon of lemon zest. Whisk the mix into the dry ingredients until just incorporated.
In a clean, large stainless steel bowl, beat the egg whites until stiff peaks form (this is key—makes the pancakes so fluffy!); fold them into the batter.
Preheat a griddle and grease it with butter. Scoop 1/4-cup mounds of batter onto the griddle. Cook the pancakes over moderately high heat until bubbles appear on the surface, 1 to 2 minutes. Flip and cook until the pancakes are risen and golden brown on the bottom, about 2 minutes longer.