i love ricotta. don’t tell anyone that i sneak a spoonful when i open the fridge and catch a glimpse of the container. i love it spread between lasagna noodles. i love it baked into a cheesecake. and if i’m making pancakes, i find a reason to sneak it in. i just love the texture it adds. plain ol’ one note pancakes are boring. oh, and i love crispy edges on my pancakes. it’s a texture thing.
it’s saturday morning and i have time to make fellow a deliberate breakfast. i already know i’m making him bacon, extra crispy as he likes it. an organic uncured applewood smoked bacon. i happen to be in the mood for pancakes. and i have shredded sweet potatoes left over from a failed attempt at sweet potato latkes. this was my chance to redeem myself. i envisioned orange-ricotta sweet potato pancakes. i found a basic ricotta pancake recipe from gourmet via smitten kitchen, and off i went.
i substituted orange zest since the flavor marries better with sweet potato. i also used quinoa flour instead of wheat flour, for a gluten-free pancake. quinoa flour has a delicate, nutty flavor plus lots of fiber. (next time, i plan to substitute coconut flour, will let you know how that batch turns out.) i incorporated the uncooked, shredded sweet potatoes right into the batter. make sure it’s a fine shred or grate, so they cook perfectly along with the pancake. the result will be tasty, light pancakes with a yummy oomph from the ricotta. fellow didn’t even need maple syrup this day. he said they were delicious without.
- 4 large eggs, separated
- 1 1/3 cups ricotta
- 1 1/2 tablespoons sugar
- zest of 1 orange
- 1/2 teaspoon pure vanilla extract
- 1/2 - 3/4 cup flour (wheat, quinoa, coconut, gluten-free substitute)
- 1 cup finely shredded sweet potatoes
- kosher salt
- melted butter or coconut oil to grease non-stick pan or griddle
- in a large bowl, whisk together egg yolks, ricotta, sugar, zest, and vanilla. then gently fold in 1/2 cup of flour until just combined. (if batter seems soupy due to wet ricotta, add more flour in tablespoon increments until batter thickens, but no more than an extra 1/4 cup.)
- in a separate bowl, beat the egg whites with a pinch of salt until they hold stiff peaks. whisk about one fourth of whites into the ricotta mixture. then mix in the shredded sweet potatoes. and then fold in the remaining whites gently, but thoroughly.
- pour batter by 1/4-cup measures onto greased pan over medium heat. cook pancakes until golden brown.
- i suggest straining the ricotta beforehand to remove excess liquid.
- i substituted quinoa flour for wheat flour in this recipe with great results. quinoa flour has a light, nutty flavor.
- i imagine finely shredded carrots would work in this recipe as well.