Ricotta Cheese Pancakes

ALL SEASON | VEGETARIAN | SERVES: 4

1 pint fresh fruit, such as berries or sliced nectarines in summer, figs in fall (or frozen fruit anytime) 1/2 cup sugar
6 eggs, separated 1/2 cup whole milk
1 1/2 cups BUF ricotta cheese
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
Vegetable oil for the griddle Crème fraîche for accompaniment

1. In a medium pan, toss the berries and sugar over medium heat until the sugar dissolves. Set aside.

2. In a large bowl, beat the egg yolks until thick. Add the milk and beat for another 30 seconds. Gently fold in the BUF ricotta cheese.

3. In a separate bowl, sift together the flour, salt, and sugar and pour into the BUF cheese mixture, stirring lightly.

4. With an electric mixer or whisk, beat the egg whites on medium-high speed until they are stiff but not dry. (A helpful rule of thumb: The egg whites’ stiffness should match the consistency of the ingredients you fold them into; a heavy cake batter should get stiffer egg whites than a light, more liquid pancake batter). Gently fold the whites into the batter, just until combined. It’s okay if the batter is lumpy.

5. Heat a lightly oiled griddle or skillet over medium- to medium-high heat. Ladle 1/4 cup of the batter onto the hot griddle for each pancake, leaving space between pancakes. Cook until bubbles appear on the surface of the pancakes, then flip. Hold pancakes on a rack in a low oven (200°F) until ready to serve. It’s okay that the pancakes deflate on the plate. They should be lighter than air even though they present as thin, flat pancakes on the plate.

6. When done, spoon on fruit and crème fraîche and serve.

RECIPE MODIFIED FROM FOOD52.COM | PHOTO BY BOBBI LIN | TASTEBUF.COM