I have a confession to make.
I'm awful at leftovers. I too often wind up wasting all kinds of perfectly good food. Not only restaurant or take-out leftovers, but perishable ingredients and produce that I may have bought for a recipe and have a portion left over. I'm just lacking skills to plan meals around ingredients that I already have within the appropriate freshness time frame. I've bought fresh sage about 3 times in the last month because of this weakness. Seriously shameful.
Now that I've finally acknowledged this flaw, I'm trying to do something about it. Last weekend I woke up to one of my now classic Saturday morning "bolt upright in bed with a breakfast-making impulse" moments, and this time the impulse was for ricotta pancakes. I knew I had some left over from my recent foray into Lasagna-Style Baked Ziti, and I rushed downstairs with my fingers crossed that it hadn't expired.
Obviously, it hadn't, because I'm here now sharing these pancakes with you. If you haven't heard of ricotta pancakes before, cheese in pancakes may sound a bit odd. But I promise you won't even know it's there. The only difference is the texture it lends to the batter. These are lighter than air, so fluffy, so melt-in-your-mouth good. Given my newfound desire to use up leftovers, I think I might have to go buy a huge tub of ricotta and make pancakes with it every day just to use it up in a timely manner. Yeah, that's the spirit!
What's your worst kitchen habit?
Blueberry Lemon Ricotta Pancakes
Adapted from Williams-Sonoma
Makes about 12 medium pancakes
1 cup ricotta cheese
1 cup milk
3 eggs, separated
1⁄4 cup sugar
Zest and juice of 1 lemon (or 1/4 tsp. lemon extract)
1 1⁄2 cups cake flour
1 tablespoon baking powder
1⁄4 teaspoon salt
1 cup blueberries, fresh or frozen (do not thaw)
1. In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.
2. In another large bowl, using an electric mixer, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites. Fold in blueberries until evenly distributed.
3. Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter.