“I’m not a chef, I’m Italian”- David Rocco

Monday, August 27, 2012

Ricotta Pancakes

Ahh, lazy Sunday mornings. A time to relax, catch up on some reading, go to the gym, relax some more and indulge in some pancakes.

I have always loved my heavy carbohydrate breakfasts. I honestly only started eating eggs in the past few years, so for me, it was always about French toast, waffles, oatmeal, you get the picture. But, I have found a way to have my pancakes and eat them too. Well, obviously. These pancakes are ricotta based and made with nut flour, therefore they are gluten free. I use hazelnut flour, which gives them a very nice texture and a slightly nutty taste, which really works with the ricotta. You can use whatever gluten free flour you like though or regular white or whole wheat flour if you have no gluten allergy.
They are light and fluffy and the edges get nice and crispy, just the way that I like my pancakes. These are fantastic for anyone. If you are allergic to gluten or if you’re on a low carb diet, you can enjoy these and they will satisfy you just as much as classic pancakes.

I have to tell you, I’ve served these to a lot of people. I’ve never said a word about the ingredients and I’ve always gotten rave reviews. No one has suspected a thing. They think they are just regular buttermilk pancakes.
If you are not watching your sugar intake you can have them with a little drizzle of maple syrup or honey and if you are, I like to whip together a little ricotta with a splash of milk and vanilla extract and serve it on top or serve with a nice pat of butter or a dash of cinnamon. Anyway you have, I guarantee you will love them.

Ricotta Pancakes
½ cup of hazelnut flour
1 tablespoon vanilla extract
Pinch of salt
1 ½ cups of ricotta cheese
4 eggs
4 tablespoons of butter (Two for the batter and two for the griddle)

First, heat a nonstick griddle over medium-high heat. Then, separate your yolks and whites. Mix together the flour, vanilla, ricotta, and yolks in a large bowl until thoroughly combined. Beat your egg whites in a separate bowl until stiff. Fold the egg whites into the ricotta mixture. Put the butter on the griddle. You can make these pancakes as big or as small as like. Cook each side for around 2-3 minutes. Eat them while they are still nice and warm. Please let me know what you think, I love to hear from you all! Buon Appetito!!