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Lemon-Ricotta Pancakes

Ingredients
3 eggs, separated
1/4 cup all-purpose flour
1/4 cup vegetable oil
3/4 cup ricotta cheese
2 Tablespoons sugar
1/4 teaspoon salt
1 Tablespoon grated lemon zest or 1/4 teaspoon lemon extract

In a small bowl, beat the egg whites until they hold stiff peaks. (We use the food processor.) Set aside. In a larger bowl, beat together the egg yolks, flour, oil, ricotta, sugar, salt, and lemon zest or extract. Fold in the beaten egg whites gently but thoroughly until there are no white streaks.

Because of their composition, ricotta pancakes are slightly more delicate than standard flour-based recipes. Pour about 3 Tablespoons of batter per pancake onto a hot griddle over medium-high heat. Cook about 1-1/2 minutes before checking the underside to make sure it is nicely browned and the pancake is sturdy enough to flip. After flipping the pancakes, cook them about 1 minute before removing from the pan. You can keep the pancakes warm in the oven at 250 degrees until ready to serve, but don't try to reheat them later.

Serve 2 per person with fresh strawberries and banana and drizzled with honey.

Day ahead preparation: Set egg whites aside. Combine all other ingredients. Put in refrigerator overnight. In the morning, beat egg whites and fold into egg yolk mixture. Prepare as directed.

Note: To make ricotta cheese easier to measure, first pour the oil into your measuring cup and then add ricotta cheese until the oil reaches the 1-cup line.

Yield: 6 to 8 pancakes

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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