Friday, January 20, 2012

Foodie Fridays: Lemon Ricotta Pancakes

These are a must if you love a goof flapjack...and i'm not even a huge lemon fan.  They take alot of dishes and a little more work than the Bisquick version, but they are super fluffy and ooohhhh so good!


1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
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1 1/2 cups buttermilk
2 large eggs, separated
1 tablespoon lemon zest (or incorporate some fresh juice)
1/3 cup part-skim ricotta cheese

In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.

In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.

 Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes. Topwith butter, maple syrup and a dusting of powdered sugar if you want to be fancy.

Adapted recipe and photo

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