Ricotta Pancakes with Whipped Lemon Butter

Wake up to a great morning with these light and fluffy pancakes. The creamy butter—light as air and with a subtle hint of lemon—adds a delicious, refreshing tang.

Serves 6  Prep Time 20 minutes  Cooking Time 25 minutes

For the ricotta pancakes
2 cups all-purpose flour
2 teaspoons baking powder
1   teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
2 large eggs, separated
     (Click to see How to Separate an Egg)
2 cups milk
120 grams (about 1/2 cup) ricotta, well-drained
butter or vegetable oil for cooking

For the whipped lemon butter
1/2   cup (1 stick) butter, cut into 1/2-inch cubes and slightly softened
2 tablespoons sifted confectioners’ sugar
1/3  grated zest from 1 lemon
       (Related: Five ways to enjoy citrus rind )
1/3  teaspoon vanilla

maple or pancake syrup, to serve
sliced lemons for garnish (optional)

1  Make the ricotta pancakes: In a bowl, sift together flour, baking powder, baking soda, sugar, and salt. In a large bowl, combine egg yolks, milk, and ricotta; mix until smooth. Add the dry ingredients and mix gently with a whisk or large spoon.

2  In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff but not dry. Stir a spoonful of egg whites into the batter then fold in the remaining egg whites using a rubber spatula.

(Click to see How to Whip Egg Whites)

3  Heat oil or butter in a large nonstick frying pan. Pour 1/4 to 1/3 cup batter per pancake onto the pan and cook for about 2 minutes or until bubbles form on the surface. Flip pancake and cook the other side for 2 minutes or until golden brown. Repeat with remaining batter.

4  Make the whipped lemon butter: In the bowl of a mixer fitted with the whisk attachment, place butter and whip on medium-high speed for 2 minutes. Add confectioners' sugar, grated lemon zest, and vanilla. Continue to whip until light and fluffy, but not melted.

5  To serve, stack three pancakes on top of each other. Top with a spoonful of whipped lemon butter and drizzle with maple syrup. Garnish with sliced lemons, if desired.

Photography by Patrick Martires | Styling by Rachelle Santos | Ricotta courtesy of Malagos Farmhouse Cheese (distributed by Piecofoods, Inc.)

• Be the first one to comment...