Friday, June 5, 2009
Flashback Friday - Lemon Ricotta Pancakes
Each Friday, my friend Suzy encourages us to join her in "Flashback Friday". We enjoy looking back at the food we have served, the gardens we tended, and the trips we have taken over the last year or so. Today, I am sharing a flashback of my favorite pancakes.
The aroma is worth it alone! I always cut the recipe in half, and use 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.
As always, thanks so much for stopping by!