ILA Recipe | Ricotta Pancakes

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 cup ricotta cheese
1 cup flour
1/2 teaspoon baking powder
2 tablespoons sugar
1/8 teaspoon salt
3/4 cup milk
2 eggs, separated into yolks and whites
1/2 teaspoon vanilla 
Butter, for the pan

1/2 cup almonds, chopped and toasted

creme fraiche

cyprus salt

maple syrup

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.