Lemon-Ricotta Pancakes

Serves: 2

Eloise Gerhold

1 January 1970

Based on User reviews:

48

Spice

54

Sweetness

47

Sourness

38

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

2 cups

Ricotta

2 cups

Berry (mixed fresh)

1 cup

Sugar (plus 4 tablespoons, divided)

2 tbsps

Lemon Juice (fresh)

1.5 cups

All-Purpose Flour

1 cup

Chestnut Flour

2 tbsps

Baking Powder

1 tsp

Kosher Salt

4 large

Egg (separated)

2 tbsps

Lemon Zest (finely grated)

1.5 cups

Whole Milk

1

Unsalted Butter (melted for brushing)

Directions:

1

Line a fine-mesh strainer with cheesecloth; set over a small bowl

2

Add ricotta to strainer and let drain for 15 minutes; set aside

3

Gently combine berries, 1/3 cup sugar, and lemon juice in a medium bowl

4

Let macerate, tossing occasionally, until sugar dissolves and juices are released, about 15 minutes

5

Whisk both flours, baking powder, and salt in a large bowl

6

Using an electric mixer, beat egg whites in a medium bowl until frothy

7

Gradually beat in 2 tablespoons sugar, beating until peaks form

8

Whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend

9

Whisk in milk

10

Add the yolk mixture to dry ingredients; whisk just to blend

11

Add half of the egg white mixture; fold just to blend

12

Fold in ricotta, then remaining egg white mixture

13

Heat a griddle or large heavy nonstick skillet over medium-low heat; brush with melted butter

14

Using scant 1/2 cup batter for each pancake and working in batches, ladle batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 1 1/2 minutes

15

Flip pancakes and cook until browned and just cooked through, about 1 minute

16

Transfer pancakes to plates

17

Serve with berries and their juices

18

Line a fine-mesh strainer with cheesecloth; set over a small bowl

19

Add ricotta to strainer and let drain for 15 minutes; set aside

20

Gently combine berries, 1/3 cup sugar, and lemon juice in a medium bowl

21

Let macerate, tossing occasionally, until sugar dissolves and juices are released, about 15 minutes

22

Whisk both flours, baking powder, and salt in a large bowl

23

Using an electric mixer, beat egg whites in a medium bowl until frothy

24

Gradually beat in 2 tablespoons sugar, beating until peaks form

25

Whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend

26

Whisk in milk

27

Add the yolk mixture to dry ingredients; whisk just to blend

28

Add half of the egg white mixture; fold just to blend

29

Fold in ricotta, then remaining egg white mixture

30

Heat a griddle or large heavy nonstick skillet over medium-low heat; brush with melted butter

31

Using scant 1/2 cup batter for each pancake and working in batches, ladle batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 1 1/2 minutes

32

Flip pancakes and cook until browned and just cooked through, about 1 minute

33

Transfer pancakes to plates

34

Serve with berries and their juices