Ingredients
2 extra-large eggs
2 1/4 c. whole milk
1 c. all-purpose flour
2 tbsp. sugar
1 tbsp. brown sugar
1 pinch Sea salt
1/2 stick unsalted butter
Butter or nonstick cooking spray
Sweet Ricotta Filling
Gingerged Peach Syrup
powdered sugar
Preparation
Step 1In a stand mixer using whisk attachment, beat the eggs and milk until light and frothy. Add flour, sugars, and salt. Mix until well incorporated but not over beaten. Batter will be quite thin.Step 2With mixer set on medium high, slowly trickle the butter in and stir only until it fully incorporates.Step 3Heat your nonstick pan or griddle on medium high heat. Lightly butter pan or use your favorite flavorless nonstick spray. When pan is hot (butter will start to foam), add 1 1/2 ounces of batter to the pan. Let it cook until the edges start to lightly brown. Flip the pancake over and finish cooking. Before removing from the pan, add a generous tablespoon of Sweet Ricotta Filling, just off center. Fold pancake over (like a quesadilla) and remove to warmed serving platter.Step 4When all of the pancakes have been plated, top with Gingerged Peach Syrup and dust with powdered sugar.
