Ricotta Pancakes

Sunday, December 15, 2013

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!

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!

This is what the mixture looks like before you fold in the egg whites

Make sure you have soft peaks

Butter your grill pan first


Ricotta Pancakes
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

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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