Here we are, the last week of The Homemade Flour Cookbook month. I hope you guys have enjoyed the various flour recipes and don’t worry, I know a few bloggers are still planning on sharing more recipes. I can’t thank you enough for all the awesome book support from the comments, emails and instagram images. Have you made something? Tweet or email me a link to the image and I’ll be sure to share it! Also, I’d be ever so grateful (if you have the book) if you could write a quick review (I know I always read through the reviews before buying!) And THANK YOU! Seriously, I feel like I should say it 100+ more times.
So, the recipe to start out the final week: ricotta pancakes. This recipe comes straight from the book but I’ve decided to use different flours. The book version is actually gluten-free highlighting sorghum flour but I’ve been itching to make this pancakes with the lovely Einkorn flour. I try not to play favorites among the flours but if I had to choose a favorite gluten-flour, this would be in the top three (see, I still can’t choose just one!) If you’ve never tried your hand at ricotta pancakes, it takes an extra step but the end result is a fluffy flapjack that is the perfect companion for fresh summer fruit and a drizzle of maple syrup.
- 3/4 cup (180 g) whole-milk ricotta*
- 3 large eggs, separated
- 1/2 cup whole milk
- 1 tablespoon maple syrup
- 1 cup + 2 tablespoons (114 g) einkorn flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- zest from half a lemon
- Place the ricotta in a square of cheesecloth and squeeze out the excess liquid. Combine the drained ricotta in a bowl with the egg yolks, milk, and maple syrup. In a separate bowl, stir together einkorn flour, baking powder, salt, and lemon zest. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Used a hand mixer or stand mixer fitted with the whip attachment, beat the egg whites until stiff. Spoon one-quarter of the egg whites into the pancake batter and stir until incorporated to lighten up the batter. Fold in the remaining egg whites.
- Heat griddle or skillet over medium-low heat and grease with butter. For each pancake, pour 1/4 cup of the batter onto the griddle and cook on each side until golden, about 2 minutes per side.