Eggnog Ricotta Pancakes
- 8 oz ricotta
- 2 eggs, separated
- 1/4 cup buttermilk
- 1/2 cup eggnog
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- Pinch salt
Bacon butter: 4 slices cooked bacon, chopped + 6 tbsp unsalted soft butter + 1 tbsp maple syrup
- In a small bowl, beat egg whites until stiff peaks, about 5 mins. In separate large bowl, whisk egg yolks, ricotta, buttermilk and eggnog. To the large bowl with yolks, add flour, baking soda and salt. Mix until combined.
- Working in batches, fold in beaten egg whites gently not to deflate.
- Heat a large skillet over medium heat. Coat with butter, pour 1/4 cup batter and cook 1-2 minutes until bubbles appear. Flip and cook additional 1-2 mins.
- Serve pancakes topped with bacon butter and syrup.