more veggies, please!

What to do when you have too many containers of ricotta in your fridge? Maybe you’ve been making ricotta, honey, and cracked pepper toasts for a week. Maybe you wake up hungry on a cold winter morning and just want to stay in and watch the Podemos rally in Madrid. Here’s a recipe for fluffy, revolutionary ricotta pancakes. 40 minutes – serves 4 2/3 cups (3 1/3 ounces) all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces (1 cup) whole-milk ricotta cheese 2 large eggs, separated, plus 2 large whites 1/3 cup whole milk 1 teaspoon grated lemon zest plus 4 teaspoons juice 1/2 teaspoon vanilla extract 2 tablespoons unsalted butter, melted 1/4 cup (1 3/4 ounces) sugar 1-2 teaspoons vegetable oil 1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray and place in oven. Whisk flour, baking soda, and salt together in medium bowl and make well in cent...

20 minutes – makes about 18 pancakes, serves 6 1 ¼ cups whole wheat flour ¾ cup unbleached all purpose flour 3 tablespoons sugar 4 teaspoons baking powder ¾ teaspoon salt 2 cups milk 2 large eggs 1 teaspoon vanilla extract ¼ cup (1/2 stick) unsalted butter, melted, plus more for frying and serving 3 large bananas, peeled, cut into 1/4-inch-thick rounds 1 cup pecan halves Pure maple syrup 1. Preheat oven to 300°F. Place baking sheet in oven. Whisk first 5 ingredients in large bowl. 2. Whisk milk, eggs, and vanilla in medium bowl, then whisk in 1/4 cup butter. Stir milk mixture into dry ingredients. 3. Heat large nonstick griddle or skillet over medium heat; brush with butter. For each pancake, drop ¼ cup batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, bananas, and pecans. Serve with syrup and butter. Note: I didn’t have bananas, peca...