Tuesday, April 26, 2011
Another ricotta breakfast recipe. This is also a William Sonoma recipe and it is delicious! I will sometimes add blueberries to these for my family, but I love them just how they are.
1 C ricotta cheese
1 C milk
3 eggs, seperated
1/4 C sugar
Zest and juice of one lemon
1 1/2 C cake flour (I use whole-wheat)
1 T baking powder
1/4 tsp salt
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.
In another large bowl, using a hand mixer or whisk attachment, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. This makes the pancakes really fluffy and yummy. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.