Sunday, April 7, 2013

Lemon Ricotta Pancakes

I have wanted to make ricotta pancakes for some time and finally had the perfect occasion with some homemade ricotta in the fridge that needed using.  This was a wonderful Easter brunch.  These ricotta pancakes are super light and fluffy because of the beaten egg white, and are lower in calories than many other recipes I looked at, containing no milk, butter, and very little sugar.

This recipe is from Gourmet magazine, which suggested pairing the pancakes with sauteed apples.  I chose instead to accompany these pancakes with blueberries, which I submerged in syrup for a little while before serving, along with a little powdered sugar.  Delicious! Here's the recipe

Lemon Ricotta Pancakes
(adapted from Gourmet - September 1991)
makes about 10 small pancakes (serves 2)

  • 4 large eggs, separated
  • 1 1/3 cups ricotta see how to make your own!
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons freshly grated lemon zest (I used a little more and added some lemon juice from half a lemon as well)
  • 1/2 cup all-purpose flour
  • melted butter for brushing the griddle
  • maple syrup,  berries, and powdered as an accompaniment

In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest I also added some lemon juice from half a lemon).  Then add the flour, and stir the mixture until it is just combined.

In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly.

Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary.

Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.

Serve with maple syrup, berries, and powdered sugar.  Enjoy!

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