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Lemon-Ricotta Pancakes

Source of Recipe


Sunset, May 2002



List of Ingredients



• 1½ cups all-purpose flour
  
• 2 Tbsp sugar
  
• 1 tsp baking soda
  
• ½ tsp salt
  
• 1½ cups buttermilk
  
• 2 large eggs, separated
  
• 1 Tbsp grated lemon peel
  
• 1/3 cup part-skim ricotta cheese
  
• Vegetable oil
  






Instructions



1. In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese. In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.
   
   
2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat; when hot, coat lightly with oil and adjust heat to maintain temperature.
   
   
3. Drop batter in ½-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1½ to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
   
   Makes about 8 pancakes (4 servings).
   
   






Final Comments


"This is our adaptation of Crest Cafe's (San Diego, California) lemon-ricotta pancakes, which are served with fresh strawberries and bananas. Top the bananas with a sprinkling of grated lemon peel and offer warm maple syrup to drizzle over the fruit and cakes."