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| Mike and I are always on the lookout for a great pancake recipe. So when I came across this from Debi Mazar's show Extra Virgin on cookingchanneltv.com I thought they sounded delicious and different with the ricotta! So on a lazy Sunday morning we whipped them up and they were great! Light, fluffy, and the hint of lemon zest really makes them taste so fresh! |
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| Whipping the egg whites was the only thing that was a little extra effort. But with this baby, it does it in no time. I would highly recommend getting a KitchenAid mixer! |
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| This is what the mixture looks like before you fold in the egg whites |
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| Make sure you have soft peaks |
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| Butter your grill pan first |
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| Enjoy! RECIPE: Ricotta Pancakes Ingredients- 1/2 Cup all-purpose flour 1 tablespoon sugar Pinch kosher salt Zest of 1 lemon 1 1/2 cups ricotta cheese 4 large eggs, separated butter, for griddle Directions- Heat a nonstick griddle to medium-high heat. Mix together the flour, sugar, salt, lemon zest, ricotta, and yolks in a large bowl until thoroughly combined Beat the egg whites in a separate bowl until stiff. Fold the egg whites into the ricotta mixture. Spread some butter on the hot pancake griddle. Ladle 1/2 -cup size pancakes onto the hot griddle and cook for about 2 minutes per side, until golden. Keep pancakes warm in a 200 degree over before serving. Serves 4 |
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