VBRAT et. al. arrived over the course of the weekend, but by Saturday morning we were close to complete. Since the weekend would consist of many meals out, I thought it right to use my new cookbook to make sure we had something spectacular to eat. Ms. A selected the lemon ricotta pancakes the night before. After a quick run to the grocery store, we were ready to rock.
1 ½ cups flour
1 tsp baking soda
½ tsp salt
1 ½ cups buttermilk
2 large eggs, separated
¼ cup sugar
¾ cup ricotta cheese
1 tbs grated lemon zest
2 tsps butter, melted
In a large bowl, whisk together flour, baking soda and salt. In another bowl, whisk together buttermilk, egg yolks, sugar, ricotta and lemon zest.
Add the buttermilk mixture to the flour mixture and stir until blended. There will be some lumps – don’t over mix.
In a separate bowl, using a mixer, beat the whites until soft peaks form.
Using a rubber spatula, carefully fold the beaten whites into the batter just until blended. My stove has a built in griddle so I set that to medium heat and went to work. Ladle about ¼ cup of batter on the surface and cook until small bubbles form about 2 – 3 minutes.
Flip the pancake over and cook until other side is lightly brown about 1 ½ minutes. The recipe makes about 16 pancakes.
I tried to be decorative so I topped with some strawberries.
The pancakes were incredibly light and fluffy. There was a hint of lemon in every bite. We also used the fantastic syrup that Ms. O and Mr. M bought for me.
These pancakes were incredible. I will definitely be making them again but there are so many other fantastic recipes in my cookbook. Can’t wait!