In these weeks that follow the time change, an earlier sunrise might make many of us earlier risers.
That extra daylight in the morning might not have you whipping up ricotta hotcakes just any old day, but if you want to make your house feel like a hotel, follow this recipe from Michael Paley, executive chef of Goodall’s Kitchen, located inside Hotel Ella, 1900 Rio Grande St. Paley takes the time to whip the egg whites and fold them into the batter to make these airy and moist pancakes. Just don’t forget to get ricotta at the store.
If you’re really not feeling like making pancakes from scratch, you could grab a mix. Local company Bona Dea is now selling a gluten-free pancake mix called Positively Pancakes that I tried a few weeks ago. The gluten-free millet flour flew right under my kids’ radar — and they asked for seconds.
1 1/3 cup ricotta
3/4 cup milk
4 eggs, separated
1 cup all-purpose flour
1 tsp. baking powder
In a mixing bowl, combine the ricotta, milk and egg yolks. Sift together flour, baking powder and salt in a separate bowl. Gently fold the ricotta mixture into the dry mixture to combine.
In a new bowl, whip the reserved egg whites to stiff peaks. Gently fold the egg whites into the rest of the batter. Do this in two batches, not all at once. Place a skillet or griddle over medium high heat, and when the pan sizzles with a drop of water, make the pancakes. Top with fresh sliced banana, honey butter and maple syrup.
— From Michael Paley, executive chef of Goodall’s Kitchen