Meyer Lemon Ricotta Pancakes With Macerated Strawberry Coulis
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
59
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Toss the strawberries with the sugar and orange juice
2
Cover and let sit at room temperature for at least 30 minutes
3
After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth
4
Return it to the rest of the berries and reserve until ready to use
5
Sift together all of the dry ingredients in a large bowl
6
In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous
7
Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined
8
Preheat a griddle
9
In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks
10
Fold the egg whites into the flour mixture in thirds
11
Do this quickly and gently so the pancakes will be light and fluffy
12
Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter
13
Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake
14
When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip
15
Flip the cakes and cook until the bottom is golden brown
16
Remove the pancakes from the grill to serving plates
17
Top with the macerated strawberry coulis and garnish with powdered sugar
18
What a flapjack!