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Ingredients

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.
  • Read about more of my cooking adventures at ErinCooks.com

Reviews & Comments 1

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    " It was excellent "
    ahmed1 ate it and said...
    Wowww!! Really different and new one.Thanks for sharing.
    Was this review helpful? Yes Flag

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