Lemon Ricotta Pancakes
By Marge Perry and David Bonom. Perfect for the casual weekend brunch, these pancakes are divine. The contrast between the ricotta cheese and citrus tang creates a fluffy, yet rich-tasting, pancake.
INGREDIENTS
- ⅔ cup all-purpose flour
- ⅓ cup sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup ricotta cheese, part skim
- 3 eggs, separated
- 2 tbsp lemon juice
- ½ tsp lemon zest, grated
- ¼ cup milk
DIRECTIONS
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl; stir well. Combine ricotta cheese, egg yolks, lemon juice, lemon zest and milk; add to flour mixture, stirring until smooth. In a clean bowl beat egg whites to stiff peaks. Stir one-quarter of the egg whites into the ricotta mixture. Gently fold the remaining egg whites into the ricotta mixture with a rubber spatula.
- Spoon a scant 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.