These pancakes are very light due to the beaten egg whites. At the same time, they are a filling breakfast due to the significant ricotta content. I’ve adapted this recipe from one that was originally broadcast on our local PBS station – KCTS. With some changes, I found it was a guest pleaser. I serve with fresh berries and Raspberry or Strawberry syrup.
- 1 Cup Fresh Ricotta
- 3 eggs - separated
- 2 TBSP juice from one lemon plus the zest of the lemon
- 1/2 Cup (2.75oz.) All purpose flour - unbleached
- 2 tsp baking powder
- 1/4 tsp table salt
- 1 TBSP canola oil
Mix together the flour, baking powder, salt in a large bowl
combine the Ricotta, egg yolks and lemon juice in a bowl and blend. I use an immersion blender, but a standing blender can work fine.
Mix the egg cheese mixture into the dry ingredients
Beat egg whites until stiff and fold into the batter.
ladle batter on a medium hot oiled griddle. batter doesn't dimple like traditional pancakes, so watch for the top edges to firm up. Flip and cook on the second side.
I serve with fresh berries and strawberry or raspberry syrup