Ricotta-Lemon Pancakes
Indulge in a delightful breakfast treat with these light and fluffy ricotta pancakes. With a hint of lemon zest and a mix of fresh berries on the side, these pancakes are sure to brighten your morning. Whip up a batch of these delicious pancakes and enjoy a perfect start to your day!
— Constant Cookbook
Ingredients
- 1 cup part-skim ricotta cheese (see note above)
- 1/4 cup 1-percent-fat milk
- 3 eggs, separated
- 2 Tbs. granulated sugar
- 1/3 cup all-purpose flour
- 1 Tbs. grated lemon zest
- 1/4 tsp. kosher salt
- Pinch of cream of tartar
- 4 cups mixed berries such as whole blueberries and raspberries and trimmed and sliced strawberries
- 1 Tbs. fresh lemon juice
- Canola oil for frying
- 1 to 2 Tbs. confectioners’ sugar
Instructions
- Preheat an oven to 250°F.
- 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 salt and, using a rubber spatula, fold just until blended.
- In a separate bowl, combine the egg whites and 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 fry 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 medium-low and cook until small bubbles appear around the edges of the pancakes and the bottoms are lightly browned, 4 to 5 minutes. Carefully turn and cook until the other sides are lightly browned, 2 to 3 minutes more. 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 with confectioners’ sugar to taste. Serve immediately with the berries on the side. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 4.
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