Ricotta makes these pancakes especially moist and a generous amount of vanilla makes them taste and smell amazing. This is one of the showstoppers on the menu at Magnolia Table.
| PREP: 10 minutes | COOK: under 15 minutes | COOL: none |
2 cups all-purpose flour
¼ cup sugar
1 teaspoon baking soda
2 cups milk
¾ cup ricotta cheese
2 large eggs
1 tablespoon pure vanilla extract
8 tablespoons (1 stick) salted butter, or as needed, plus more for serving
Pure maple syrup, for serving
1. In a large bowl, whisk together the flour, sugar, and baking soda.
2. In a medium bowl, whisk together the milk, ricotta, eggs, and vanilla until well blended.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a large skillet over medium heat until hot. Add 2 tablespoons butter to the hot skillet and swirl the pan to coat with melted butter.
5. Pour the batter about ¼ cup at a time to form as many pancakes as will fit without crowding. Cook until the tops are covered with bubbles and the edges are crispy brown, about 3 minutes. Then flip and cook for 2 to 3 minutes on the other side, until browned on the bottom. Transfer the pancakes to a platter.
6. Repeat to cook the rest of the pancakes. Serve hot with butter and maple syrup.
7. Pancakes are best eaten hot just after cooking.
Makes 4 servings