Samin's Ricotta Custard Pancakes

• porcijos: 16-18 3" pancakes

Ingredientai

1 scant cup (130g) all-purpose flour

1 tablespoon plus 1 teaspoon sugar

1½ teaspoons (5g) kosher salt

1½ teaspoons baking powder

1 cup (232g) whole-milk ricotta

3/4 cup (183g) whole milk

2 large eggs, separated

+ Unsalted butter or Cardamom Ghee (see Good Things, page 61), for cooking and serving

+ Maple syrup, Apricot and Noyau Jam (see Good Things, page 433), powdered sugar, and/or fresh fruit, for serving

Nurodymai

Whisk dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Set aside.

Whisk wet ingredients: In a medium bowl, whisk together ricotta, milk, and egg yolks until very smooth. Set aside.

Preheat skillet: Preheat a 10-inch or larger cast-iron skillet (or griddle) over medium-low heat while you whip the egg whites.

Whip egg whites: In a small bowl, use a whisk (or handheld electric mixer on medium speed) to whip the egg whites to stiff peaks, about 3 minutes.

Mix batter: Add the ricotta mixture to the dry ingredients and whisk gently until just barely combined. Then use a silicone spatula to stir in a small amount of the egg whites to lighten the batter. Finally, fold in the rest of the egg whites with a light touch.

Cook pancakes: Melt just enough butter in the pan to coat the surface and increase the heat to medium. Measure a scant 1/4 cup of the batter into the pan. If it doesn’t immediately sizzle, wait until it does before pouring out more pancakes. Cook the pancakes on the first side until the bottoms are golden brown and bubbles appear around the edges, about 2 to 3 minutes. Use a thin flexible metal spatula to flip—this is when they will thrillingly begin to defy gravity—and cook until golden brown on the other side, another 1 to 2 minutes. Sometimes I like to flip a second time to make sure the pancakes get completely cooked through, but the only way to be sure is to tear one open and check. Transfer the pancakes to individual plates or a warmed serving platter, wipe out the pan, and repeat with remaining batter.

Serve & enjoy: Serve immediately, with butter or ghee; syrup, jam, or powdered sugar; fresh fruit; or any other desired garnishes.

Pastabos

From Samin Nosrat's new book, Good Things