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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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They recommend serving it with a fruit compote rather than maple syrup. Ingredients:
1 cup ricotta cheese |
1 cup milk |
3 eggs, separated |
1/4 cup sugar |
1 lemon, juice and zest of |
1 1/2 cups cake flour |
1 tablespoon baking powder |
1/4 teaspoon salt |
Directions:
1. In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth.
2. Sift together the flour, baking powder and 1/8 tsp.
3. of the salt over the ricotta mixture.
4. Stir until just combined.
5. In another large bowl beat the egg whites until frothy.
6. Add the remaining 1/8 tsp.
7. salt and continue beating until soft peaks form.
8. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
9. Preheat a griddle over medium heat.
10. Spray the griddle with cooking spray.
11. Ladle 1/3 cup batter onto the griddle for each pancake.
12. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes.
13. Flip the pancakes and cook for 1 more minute.
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