While this isn’t a classic latke, it is, indeed, a cheese-filled pancake. This dish would be delicious for a Chanukah brunch (or brunch any other time of year) and is a fun twist on the classic pancake.
- 1 1/3 cups soft ricotta cheese
- 4 eggs, separated
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 tablespoon butter
- In a large bowl (or using a stand mixer), use a hand mixer to beat together ricotta cheese, egg yolks, milk and vanilla until blended and there are no lumps. In a separate bowl, mix flour, baking powder and salt. Fold dry ingredients into the cheese mixture, and mix together. In a new, clean bowl, whisk the egg whites until they start to form stiff peaks. Gently fold the egg whites into the batter mixture until mixed in.
- Heat a nonstick pan and melt the butter in it. Spoon ¼ cup pancake batter into the hot pan and cook for about 2 to 3 minutes on each side. Repeat with remaining batter. Serve with syrup, butter or honey.