Recipe

Ricotta-lemon Pancakes Recipe

Add Step-by-Step Photos	Girlieerin / All my dishes 3 months, 1 week ago 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 c... More Prep:10m Cook:10m Servings:4	Girlieerin
	fluffy light pancakes lemon ricotta healthy breakfast

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Ingredients

Ricotta-Lemon Pancakes (originally published in Williams-Sonoma Essentials of Healthful Cooking).

Serves 4 (Note: If they don’t stick to the pan).

1 cup part-skim ricotta cheese

1/4 cup 1-percent milk

3 large eggs, separated

2 tablespoons granulated sugar

1/3 cup all-purpose flour

1 tablespoon grated lemon zest

Kosher salt

Pinch of cream of tartar

4 cups mixed berries such as whole blueberries and raspberries or trimmed and sliced strawberries

1 Tablespoon fresh Lemon juice

1 teaspoon canola oil

1-2 tablespoons confectioners’ sugar

Directions

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

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