Spiced Ricotta Hotcakes Recipes

SPICED RICOTTA HOTCAKES

Spiced Ricotta Hotcakes image

These hotcakes are one of my favorite brunch recipes and are everything you could want in a pancake. Light, fluffy and almost custard-y from the ricotta, with a spiced nuance from the cinnamon, cardamom and (yes!) a touch of black pepper. They aren't too sweet, either, which, for me, is important when it comes to pancakes. I like to top these with pomegranate molasses when I have it, but I also use good old maple syrup or thin out whatever jam I have on hand in a pinch.

Provided by Aliya LeeKong

Categories main-dish

Time 30m

Yield 2 to 4 servings (10 to 12 pancakes)

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
1 tablespoon plus 1 1/2 teaspoons granulated sugar (1 1/2 tablespoons)
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Kosher salt and freshly ground black pepper
1 cup ricotta cheese (see Cook's Note)
2/3 cup whole milk
2 large eggs
1/2 teaspoon pure vanilla extract
Unsalted butter, as needed for the griddle
Confectioners' sugar, for sprinkling
Pomegranate molasses, for drizzling

Steps:

Whisk together the flour, sugar, baking powder, cinnamon, cardamom, 1/4 teaspoon salt and a pinch pepper in a large bowl. Thoroughly mix the ricotta, milk, egg yolks (reserve the whites) and vanilla in a second large bowl. Stir the dry ingredients into the wet ingredients until just combined.
Separate the egg whites into a medium bowl; reserve the yolks for another use. Lightly beat the egg whites with a handheld electric mixer until soft peaks form, 1 to 2 minutes. (Alternatively, use a stand mixer fitted with the whisk attachment). Gently fold the whipped egg whites into the batter. Let the batter rest about 5 minutes.
Heat a griddle or cast-iron skillet over medium heat. Melt enough butter to just coat the surface. Working in batches, pour 1/4 cup batter onto the griddle for each hotcake and cook until golden brown and puffed, about 3 minutes. Flip and continue cooking until golden brown, 2 to 3 minutes. Transfer to a plate.
Serve hot, sprinkled with confectioners' sugar and drizzled with pomegranate molasses.

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