Ricotta Pancakes with Chili
- Yield - approximately 2 cups (500ml)
- 8 cups (2 liters) homogenized milk
- 1/2 cup (125ml) whipping cream
- 2 cups (500ml) buttermilk
- Sea salt
- Makes 8 Pancakes
- 2 eggs
- 3/4 cup (175ml) milk
- 1 cup (250ml) ricotta
- 1 tablespoon vegetable oil
- 3/4 cup (175ml) flour
- 1/2 tsp. baking powder
- 1 tablespoon white sugar
- Pinch salt
- Butter for frying pancakes
- 1 finger chili, thinly sliced - optional
- Maple syrup - the real kind
For the Ricotta
- Combine milk, cream and buttermilk in a saucepan over medium-low heat. When the mixture starts to boil, let it go for a few seconds and stir just a little. If you have a candy thermometer, insert it into the pan. The mixture should reach about 200F. Pour the mixture through the lined sieve. Leave to strain at room temperature for 1 hour. Stir gently to allow the liquid (whey) to seep through the cheesecloth. Use immediately or store the whole bowl and sieve rig in the refrigerator for up to 24 hours. The liquid will continue to seep from the ricotta. Scrape ricotta off cheesecloth and store in an airtight container until ready to use. It will last about 7-10 days.
For the Pancakes
- Whisk eggs, milk and ricotta together in a large mixing bowl. Whisk in vegetable oil. Place a sieve over the bowl, and add flour, baking powder, salt and sugar. Mix sieve ingredients together as allowing them to fall through the sieve into the egg mixture. This will keep everything smooth and clump-free. Gently stir everything together, stopping when smooth. Do not over mix.
- Heat butter in a frying pan over medium heat. When pan is hot, add cups of batter onto pan. When they begin to bubble, check to see if they’re cooked on the under side. If golden, flip. When ready, transfer pancakes to a cookie sheet and store in a warm oven until all pancakes are cooked.
- Top as you wish with thinly sliced chili or maple syrup – whatever you’d like.