Ricotta Pancakes

Every now and then Patrick and I will have a pasta dish that calls for ricotta. Like manicotti, lasagna, and/or ravioli. Typically the second half of the ricotta container goes bad because we don't use it again. I finally decided to put an end to wasting ricotta and found another recipe for it! I used the ricotta for brunch -- pancakes to be exact! Read on for the recipe!

Ricotta Pancakes from thekitchn.com

   Serves 6

Ingredients
1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
1/2 teaspoon vanilla
   We halved the recipe!

Directions
   Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
   Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
   Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
   Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

We served with Greek vanilla yogurt and bananas sprinkled with cinnamon. Warmed honey was then drizzled over the dish.