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Lemon Ricotta Pancakes

Source of Recipe

From "Cook's Illustrated All-Time Best Brunch"


Recipe Introduction

"These remarkably fluffy ricotta pancakes are perfect for a sophisticated brunch. The secret to their light and airy texture? Some clever leavening. Despite the addition of a full cup of heavy, wet ricotta cheese, the combination of baking soda and whipped egg whites gave our enriched cakes incredible rising power. The baking soda also boosted browning for gorgeously browned pancakes. Baking soda requires an acid to react, so we added lemon juice and quickly discovered that its bright, fresh flavor was the perfect complement to the creamy ricotta; we then added a teaspoon of lemon zest to double down on the citrus flavor we loved without adding any additional moisture to the batter. A touch of vanilla extract brought depth and subtle sweetness to these rich yet airy cakes. An electric griddle set at 325 degrees can also be used to cook the pancakes. We prefer the flavor of whole-milk ricotta, but part-skim will work, too; avoid nonfat ricotta. Serve with honey, confectioners' sugar, or fruit topping."

List of Ingredients

â—¦ â…” cup all-purpose flour
â—¦ ½ teaspoon baking soda
â—¦ ½ teaspoon salt
â—¦ 8 ounces (1 cup) whole-milk ricotta cheese
â—¦ 2 large eggs, separated, plus 2 large whites
â—¦ â…“ cup whole milk
â—¦ 1 teaspoon grated lemon zest plus 4 teaspoons juice
â—¦ ½ teaspoon vanilla extract
â—¦ 2 tablespoons unsalted butter, melted
â—¦ ¼ cup sugar
â—¦ 1 to 2 teaspoons vegetable oil


Recipe

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven.

Whisk flour, baking soda, and salt together in medium bowl and make well in center. Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until just combined. Gently stir in melted butter.

Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add sugar and whip until glossy, soft peaks form, 1 to 2 minutes. Transfer one-third of whipped egg whites to batter and whisk gently until mixture is lightened. Using rubber spatula, gently fold remaining egg whites into batter.

Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, wipe out oil, leaving thin film on bottom and sides of pan. Using ¼-cup measure, portion batter into pan in three places, leaving 2 inches between portions. Gently spread each portion into 4-inch round. Cook until edges are set and first side is deep golden brown, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 2 to 3 minutes longer. Transfer to prepared wire rack in oven. Repeat with remaining batter, using remaining oil as needed. Serve.

Makes twelve 4-inch pancakes