Bill and I went to Hong Kong and Japan last month to visit my family and friends. It was a great trip, and I will be blogging more about it in later posts.
When we were in Tokyo, we went to a restaurant named “Bill’s”. According to our guidebook, they served the best breakfast in the world. I’ll blog about that place later, but the reason why I’m mentioning it is because we tried their famous Ricotta Pancakes there. It was quite good, so when we returned from our trip, I looked online and found a Ricotta Pancake recipe from Laura Vitale’s website and decided to give it a try.
The main highlight of this recipe: Ricotta
Yolk and Ricotta. The egg whites are in a separate bowl for beating.
The recipe called for only 1Tbsp of sugar, but I thought I would use Splenda instead of sugar.
Whipped the egg whites into stiff peaks.
Added some flour, salt and baking powder into the yolk/Ricotta mixture.
Once the egg whites have been folded into the yellow mixture, it will turn into something like this.
A dollop of pancake mix into the buttered pan.
The first pancake normally doesn’t come out right, but surprisingly, this one did pretty well.
Bill chose to put strawberries on his. The ones at Bill’s were paired with bananas, so…
… I went with banana and syrup.
The finished product turned out a lot better than I expected. It was cooked through and quite fluffy.