Golden Ricotta Pancakes

• servings: 6 servings
• active time: 15 minutes
• total time: 33 minutes

Ingredients

1 cup whole-milk ricotta (248g)

1 large egg (50g)

2 tbsp milk (28g)

2 tbsp granulated sugar

2 tsp ghee or butter, melted

1 tsp vanilla extract, optional

4 tsp baking powder

1/2 tsp kosher salt

1 cup flour (120g)

2-4 tbsp ghee, for cooking

Directions

Preheat oven to 400 F and set a 7-10" cast iron pan inside to heat.In a medium bowl, whisk together 1 cup whole-milk ricotta, 1 large egg, 2 tbsp milk, 2 tbsp granulated sugar, 2 tsp ghee or butter, melted and 1 tsp vanilla extract, optional if using. Sprinkle over 4 tsp baking powder and 1/2 tsp kosher salt and whisk again to combine. Finally, fold in 1 cup flour with a spatula just until you have a thick, lumpy batter.

Carefully remove the cast iron pan from the oven and add 1 tbsp ghee. Swirl to coat the bottom of the pan, adding more if needed. Add a scant 1/2 cup of batter per pancake to the pan, mounding the thick batter and leaving an inch or more between pancakes--they will puff up slightly as they bake.

Bake for 9 minutes, then remove the pan and carefully flip each pancake. Add another 1/2-1 tbsp ghee to the pan if the bottom is looking dry and swirl pan to disperse. Return pan to the oven and bake for another 6-8 minutes, or until the bottom of the pancakes are just as golden as the tops. Serve warm with butter and syrup!