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Strawberry-Ricotta Hotcakes




Source of Recipe


Macklinda


List of Ingredients




Strawberry-Ricotta Hotcakes

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp sugar
3 tbsp unsalted butter, melted
1/2 cup ricotta cheese
3/4 cup milk
1 egg, separated
Grated zest of 1 lemon
3/4 cup thinly sliced fresh strawberries



Recipe



In a large mixing bowl, sift together the dry ingredients. In a medium bowl, combine the melted butter, ricotta cheese, milk, egg yolk, and lemon zest. Mix well.
Make a well in the dry ingredients and add the milk mixture, stirring until the dry ingredients are just moistened. In a small, dry, clean bowl, beat the egg white until soft peaks form. Gently fold the egg white into the batter. Add the berries, being careful not to over mix.

Hotcake-cooking technique: Grease a seasoned pancake griddle, if necessary, and place over moderate heat. Use a scant 1/4 cup of batter for each hotcake; pour the batter onto the hot griddle. Cook the hotcakes on the first side until they are puffed and full of bubbles, looking at the dry edges, then turn and cook for 1 minute or until cooked through.

Dust with powdered sugar, garnish with sliced strawberries.

Makes 1 dozen 4-inch cakes.