Ricotta-lemon Pancakes
From girlieerin 15 years ago
- 10 minutes to make
- Serves 4
This dish is a perfect example of why everyone has urged and pleaded with us our whole lives to read through a recipe in its entirety before starting to recreate it. It’s really not just something your mother says to wind you up or question your cooking abilities. Read more Case in point, these ricotta pancakes that almost made me quit cooking for good. No sympathy please. It was my own fault. See less
Ingredients
- 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.
- Read about more of my cooking adventures at ErinCooks.com
The Rating
Reviewed by 2 people-
Wowww!! Really different and new one.Thanks for sharing.
ahmed1
in Cairo loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "