Ricotta

Concepts

Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.

Serves 4 – 6

4 lg.	Eggs, separated
1 ⅓ cup	Galbani Whole Milk Ricotta, plus more for topping
2 tbsp.	Confectioners’ sugar, plus more for dusting
1 ½	Lime zest, freshly grated
½ cup	All-purpose flour
1 – 1 ½ cups	Pineapple chunks
	Kosher salt, a pinch
	Melted butter, for brushing griddle
	Warm maple syrup

In a bowl, whisk together egg yolks, Ricotta, sugar, and zest.
Add flour and stir mixture until it is just combined.
In a bowl, use electric mixer to beat egg whites with a pinch of salt until they hold stiff peaks. Whisk about ¼ of them into Ricotta mixture, and fold in remaining egg whites, gently but thoroughly.
Heat griddle over medium-low heat. Working in batches, pour batter onto griddle by ¼-cup measures. Cook pancakes for 1 minute on each side, or until they are golden, brushing griddle with some melted butter as necessary.
Transfer pancakes as they are cooked to a heatproof platter and keep them warm.
Serve pancakes with a dusting of confectioners’ sugar, a dollop of Ricotta, pineapple chunks, and warm maple syrup.

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