Sunday, February 20, 2011
Lemon Ricotta Pancakes
Let me just tell you that these pancakes were a dream!! They were gone all too quickly, if you ask me. I make a lot of pancakes, so I don't mind the few mintues it takes to whip them up a couple of times a week. If that is a stretch for you though, you may want to reserve these for a special occasion, because they require a little more effort and time than your average pancake. But, don't give up because they are totally worth it.
Lemon and ricotta are perfect in these pancakes. The ricotta makes them super tender and moist and the lemon flavor is present but not too much. It makes a perfect pair with some raspberry preserves, in fact it was pretty much heaven. My girls snarfed down THREE pancakes each, and that is unheard of. I have never seen them eat that many pancakes in one sitting.
Make these today for breakfast, lunch or dinner. If you don't have some ricotta on hand, just strain some yogurt really well over some cheesecloth (about 15-20 minutes) and it works perfectly.
Lemon Ricotta Pancakes
1 cup ricotta cheese
1 cup milk (I used almond, but whatever is fine)
3 large eggs, separated
Zest and juice of 1 lemon
1 1/2 cups cake flour*
1 tbsp. baking powder
1/4 tsp. salt
1/4 cup sugar
Raspberry preserves, warmed
*You can substitute 3/4 cup plus 2 tablespons all-purpose flour plus 2 tablespoons of cornstarch per 1 cup of cake flour.
Combine the ricotta, milk, egg yolks, lemon zest and lemon juice in a large mixing bowl. Whisk to combine. Add in the cake flour, baking powder and salt and mix just until incorporated. In another clean, dry mixing bowl, beat the egg whites on medium-low speed until foamy. Increase the mixer speed to medium-high and continue to beat, adding the sugar gradually, until medium-soft peaks form.
Fold one third of the egg white mixture into the ricotta mixture with a spatula until completely incorporated. Add in the remaining egg whites and fold in gently until the mixture is smooth and light.
Heat a griddle or skillet over medium heat. Grease as needed. Ladle a 1/4 cup of batter onto the cooking surface for each pancake. Allow to cook until bubbles begin to form on the top surface. Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through. Repeat with the remaining batter. Serve warm with raspberry preserves.