Monday, January 12, 2009
Lemon Ricotta Pancakes
I have been craving Lemon Ricotta pancakes. I refer to them as my Mother's Day pancakes since I made them for Mom her special day :-) The aroma is worth it alone! If you need a lemon fix on a winter day, this is it! I cut the recipe in half, and used skim milk ricotta. Going with a lemon yellow theme, I pulled out my cookware that I got from the Barn Sale at MacKenzie-Childs in Aurora, NY. Fun stuff!
Lemon-Ricotta Hot Cakes
From NY Times - Adapted from the Four Seasons Hotel in New York
6 Large eggs, separated
1 ½ cups whole-milk ricotta cheese
1 stick unsalted butter, melted and cooled
½ t. pure vanilla extract
½ C. all purpose flour
¼ C sugar
½ t. salt
2 Tablespoons grated lemon zest
Powdered sugar for dusting
Heat a griddle. Whip egg whites until they hold firm glossy peaks, and
set aside. Beat ricotta, butter, egg yolks, and vanilla together and set
Whisk together flour, sugar, salt, and zest. With a rubber spatula,
stir dry ingredients gently into the ricotta mixture. Stir a spoonful of whipped
egg whites into the batter then gently fold in the remainder.
Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for
each hotcake on the griddle, allowing space for spreading. Cook until
golden on the bottom and the top shows a bubble or two. Gently flip, and cook
until undersides are light brown. Dust with powdered sugar.