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
aside.

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.

6 comments:

  1. Your pics are looking great Debbie and your MC pot is no exception:) Fresh post!

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  2. So bright and cheerful Debbie! I can't help but smile at your photos. :)

    Your pancakes look soo good, ditto your darling McC! Very nice.

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  3. The pancakes look fantastic, have to try those! but I absolutely love the pot!

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  4. Such a sunny bright post ... really warms up a cold, wintry day.

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