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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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:
1. Preheat over to 250 F (120 C)
2. 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.
3. 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.
4. In a bowl, combine the berries and lemon juice and stir gently to blend. Set aside.
5. 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.
6. Using a fine-mesh sieve, dust the warm pancakes generously with confectioners’ sugar to taste. Serve the pancakes with the berries on the side.
7. Read about more of my cooking adventures
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