Chef Mark Levy, Executive Chef of Magdalena at The Ivy Hotel Baltimore
Chef Levy’s Guest-Worthy Recipe
Fluffy ricotta pancakes
“During this time of distance, we are choosing to focus on slowing down, staying connected and, most importantly, spreading joy. That’s why we’re sharing an Ivy favorite — our fluffy ricotta pancakes, perfect for a backyard brunch.”
1 c ricotta cheese
1 c all-purpose flour
1/2 tsp baking powder
1 1/2 Tbsp granulated sugar
1/4 tsp fine salt
3/4 c milk (not non-fat)
2 large eggs, separated
1/2 tsp vanilla extract
Butter, for cooking
If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step.
Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
Beat the egg whites with a handheld electric mixer until stiff. Alternatively, whisk the egg whites by hand. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3 cup measure to pour batter onto the hot griddle. Cook the pancakes for about three or four minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another two to three minutes, until golden. Repeat with the remaining pancakes.
Serve the pancakes immediately, with maple syrup and berry preserves.