Sunset Magazine Lemon-Ricotta Pancakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These were featured in an article on Mother's Day celebrations Ingredients:
1 1/2 cups all-purpose flour |
2 tablespoons sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups buttermilk |
2 large eggs, separated |
1 tablespoon lemon peel (grated) |
1/3 cup part-skim ricotta cheese |
salad oil |
Directions:
1. In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend.
2. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.
3. In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form.
4. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.
5. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature.
6. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
7. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
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