At ILĀ our focus is on beautiful ingredients, in their simplicity.
It’s been a long and successful week here - and we’re looking forward to a restful weekend. We’ll be enjoying these and staying in.
Recipe | Ricotta Pancakes
sea salt, creme fraiche, toasted almonds + maple
Makes 8 to 10 pancakes
1/2 cup almonds, chopped and toasted
Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
Beat the egg whites with a handheld electric mixer until stiff ). Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining egg whites with a spatula.
Heat a griddle over medium-high heat. Butter the pan, Use a large tablespoon to pour batter onto the hot griddle. Cook the pancakes for about 2-3 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
Serve the pancakes immediately, with maple syrup, almonds, creme fraiche and a sprinkle of cyprus salt.