SPICED RICOTTA HOTCAKES WITH POMEGRANATE MOLASSES
During the week for breakfast, if I'm being honest, I slurp down a protein shake before I run out the door. I know, I know - breakfast is the most important meal, but I just can't manage it. I think about food constantly - carefully planning for weeknight dinners, quick lunches and the perfect snacks. And, of course, then I go all out for big, family dinners, holidays, and....brunch!!
These hotcakes are my latest, favorite addition to the brunch arsenal, and are everything you could want in a pancake. Light, fluffy and almost custard-y from the ricotta, and with a spiced nuance from 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. Pomegranate molasses adds a tart counterbalance to the creaminess, not to mention a touch of fruity sweetness. Oh, and they could not be easier to make...Enjoy!
Yields 8 pancakes
1 cup flour
1 ½ tablespoons sugar
1 teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon salt
pinch finely ground black pepper
1 cup ricotta cheese*
2/3 cup milk
2 eggs, separated
½ teaspoon vanilla extract
butter for griddle
powdered sugar, for sprinkling
pomegranate molasses, for drizzling
In one bowl, whisk together the flour, sugar, baking powder, cinnamon, cardamom, salt and pepper. In another, mix thoroughly the ricotta, milk, egg yolks and vanilla. Stir the dry ingredients into the wet until just combined.
Lightly beat the egg whites and fold into the batter. Let the batter rest about 5 minutes.
Heat a griddle or cast iron of medium-high heat. Add butter to just coat the surface of the griddle. Use a ¼ (dry) measuring cup to pour equal amounts of batter and work in batches. Cook for 3 minutes on one side; flip and cook another 2 to 3 minutes on the other side.
Serve hot, sprinkled with powdered sugar and drizzled with pomegranate molasses.
*My ricotta was on the drier side. If there is a lot of liquid, I suggest drain it a bit with some cheesecloth and a strainer to keep it from changing the batter texture.