Sunset Magazine Lemon-Ricotta Pancakes
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
8 Pancakes
- Serves:
- 4
ingredients
- 1 1⁄2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups buttermilk
- 2 large eggs, separated
- 1 tablespoon lemon peel (grated)
- 1⁄3 cup part-skim ricotta cheese
- salad oil
directions
- 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.
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RECIPE SUBMITTED BY
<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p>
<p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p>
<p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>