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Lemon Ricotta Puff-Pancakes




Source of Recipe


King Arthur Flour


List of Ingredients




Batter
3 eggs, separated
1 1/2 cups buttermilk
3 tablespoons sugar
1 cup ricotta cheese
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons lemon zest (the zest from 2 large lemons) OR 1 teaspoon lemon oil*
1/4 teaspoon nutmeg
1/2 teaspoon salt

Sauce
1 cup ricotta cheese
1/2 cup confectioners' sugar OR 3 tablespoons Baker's Special Sugar*
1 teaspoon vanilla extract
1/4 teaspoon salt


Recipe



Batter: In a medium-sized mixing bowl, beat togehter the egg yolks, buttermilk, sugar and ricotta cheese. In a separate bowl, whisk together the flour, baking soda, baking powder, lemon zest, nutmeg and salt. In a third bowl, beat the egg whites until stiff but not dry.

Mix the dry ingredients into the buttermilk mixture with a few quick strokes. A few lumps remaining are OK. Fold in the egg whites. Heat a lightly greased griddle or sillet over medium heat until hot enough to evaporate immediately a drop of water, and drop the batter, by quarter-cupfuls, onto the heated griddle. Cook for about 2 1/2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes over. Cook for about 1 minute on the second side. They should be a very light golden brown when finished.

If you wish the pancakes may be made a day ahead, cooled on a wire rack, then wrapped tightly and refrigerated. To reheat, preheat your oven to 375°F, place the pancakes on a lightly greased baking sheet, and heat for 5 minutes.

Sauce: Mix all of the ingredients until smooth in a small mixing bowl. For an ultra-smooth sauce, blend in a blender or food processor. Refrigerate until needed. Thin with 1 tablespoon milk or cream if sauce is too thick. Yield: 14 to 18 4-inch pancakes, about 5 servings.