fluffy ricotta pancakes

Life is full of accidents and I think if there's one thing to take away from them, it's to not take them too seriously.  Like, for example, last night Marc accidentally spilled water all over my Macbook Pro and now it won't turn on.  He didn't do it on purpose, but still I'm pretty bummed.  But really all we can do is laugh about it.  What can we do about it now? (Besides cross my fingers and pray that the Genius Bar can fix it).  

Another example: tonight I accidentally forgot to take the cardboard out beneath the frozen pizza (I'm a frozen pizza novice!) and we ended up with super soggy crust.  It was pretty gross but we still ate it, while talking about how gross it was.  No point in wasting pizza.  

Last example: I accidentally never shared this recipe with you.  I'm sorry!  Please forgive me...it was an accident.  But really, the accidental water spill on my computer led me to not be able to upload any new recipe pictures, which led me to look at my need-to-be-edited posts, which led me to realize I never posted these tasty pancakes!  I made these while up at the cabin with Marc and a couple of friends.  The pancakes were supposed to have lemon zest in them but I (accidentally!) forgot to buy lemons at the store.  Still, they were light and fluffy which I think was from the extra step of whipping the egg whites and then folding them into the batter, and were super yummy.  Sometimes life's accidents can be pretty tasty.  

Fluffy Ricotta Pancakes
recipe from The Kitchn


1 cup ricotta cheese
3/4 cup all-purpose flour
1/2 tsp baking powder
1 1/2 tbsp sugar
pinch of salt
3/4 cup milk
3 eggs, divided for use
1/2 tsp pure vanilla extract


Directions:


Whisk together the flour, baking powder, sugar, and salt.  Set aside.  


In a separate bowl, mix together the ricotta, milk, egg yolks, and vanilla.  


In a bowl with an electric mixer, beat the egg whites until stiff peaks form.  Add the dry ingredients to the egg yolk/milk mixture stirring until just combined.  


Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining egg whites. 


Heat a griddle over medium-high heat.  Brush surface with butter and using a 1/3 cup measuring scoop, pour batter onto griddle.  Cook pancakes for 3-4 minutes, then flip, cooking until golden brown.  For me this took about another 3 minutes.  


Serve dusted with powdered sugar, with fruit, or drizzled with maple syrup.  Enjoy!