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Sunday Morning Ricotta Pancakes

Source of Recipe


From "The Lodge Cast Iron Cookbook"



List of Ingredients



• 2 cups all-purpose flour
  
• 2 Tbsp sugar
  
• 2 tsp baking powder
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• 2 large eggs, separated
  
• 1½ cups milk
  
• ½ cup ricotta cheese
  
• Grated zest of 1 orange or lemon
  
• Light cooking oil
  
• Maple or berry syrup
  






Instructions



1. Combine the first five ingredients in a large bowl.
   
   
2. Beat the egg whites in a medium bowl with an electric mixer until soft peaks form; set aside. Combine the egg yolks, milk, and ricotta in another medium bowl and stir until smooth. Add the ricotta mixture to the flour mixture, stirring gently to combine. Fold in the beaten egg whites and zest with a rubber spatula just until there are no streaks of white left - the batter will be lumpy.
   
   
3. Heat a 10½-inch cast iron griddle over medium heat until hot. Grease with a light cooking oil. Pour a scant ½ cup of batter for each pancake onto the griddle and cook until bubbles form on the surface, about 2 minutes; turn and cook on the other side for 1 to 2 minutes, until lightly browned.
   
   Serve immediately with maple or berry syrup or keep warm in a low-heat oven. Repeat with the remaining batter.
   
   Makes about 12 pancakes