Ricotta-lemon PancakesFrom girlieerin 7 years ago
- Ricotta-Lemon Pancakes (originally published in Williams-Sonoma Essentials of Healthful Cooking). shopping list
- Serves 4 (Note: If they don’t stick to the pan). shopping list
- 1 cup part-skim ricotta cheese shopping list
- 1/4 cup 1-percent milk shopping list
- 3 large eggs, separated shopping list
- 2 tablespoons granulated sugar shopping list
- 1/3 cup all-purpose flour shopping list
- 1 tablespoon grated lemon zest shopping list
- Kosher salt shopping list
- Pinch of cream of tartar shopping list
- 4 cups mixed berries such as whole blueberries and raspberries or trimmed and sliced strawberries shopping list
- 1 Tablespoon fresh lemon juice shopping list
- 1 teaspoon canola oil shopping list
- 1-2 tablespoons confectioners’ sugar shopping list
How to make it
- Preheat over to 250 F (120 C)
- Place the ricotta in a large bowl. Add the milk, egg yolks, and granulated sugar and whisk together until blended. Add the flour, lemon zest, and 1/4 teaspoon salt, and using a rubber spatula, fold until just blended.
- In a separate bowl, combine the egg whites and the cream of tartar and, using a whisk or a handheld electric mixer set on medium speed, beat until soft peaks form. Using the rubber spatula, carefully fold the beaten whites into the ricotta mixture just until blended.
- In a bowl, combine the berries and lemon juice and stir gently to blend. Set aside.
- Place a large nonstick griddle or frying pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate. Brush the surface with a thin film of canola oil. For each pancake, ladle a scant 1/3 cup batter onto the hot surface. Reduce the heat to a medium-low and cook until small bubbles appear around the edges of the pancakes and the bottoms are lightly browned, 4-5 minutes. Carefully turn and cook until the other sides are lightly browned, 2-3 minutes longer. Transfer to an ovenproof platter and place in the oven to keep warm; do not cover the pancakes or they will get soggy. Repeat with the remaining batter. You will have enough batter to make 12 pancakes, each about 3 inches in diameter.
- Using a fine-mesh sieve, dust the warm pancakes generously with confectioners’ sugar to taste. Serve the pancakes with the berries on the side.
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