L is for Lemons: Lemon Ricotta Pancakes (Jennifer)

Dearest readers,

When I was younger, my dad used to make our family a big breakfast every weekend. It happened with such regular recurrence, my sister and I could almost count on these big breakfasts being made every weekend, on either Saturday or Sunday, but most often, on Sunday. My dad would wake up early, before everyone else in the house, and quietly begin preparations for our big weekend breakfast. Slicing potatoes for hash browns, shredding cheddar cheese to melt into lightly beaten eggs, mixing up pancake batter. No kid wants to wake up early on the weekend, but once my nose caught smells of sizzling bacon and pancakes being cooked to perfection, I couldn't help but wander to the kitchen where breakfast beckoned.

To all of our readers I hope that fun memories of times shared with family and loved ones bring smiles to your faces in the coming days, weeks and months. May these memories come as frequently as big stacks of pancakes on Sunday mornings.


Lemon Ricotta Pancakes
from Williams Sonoma

Ingredients:

• 1 cup ricotta cheese
• 1 cup milk
• 3 eggs, separated
• 1/4 cup sugar
• Zest and juice of 1 lemon
• 1 1/2 cups cake flour
• 1 Tbs. baking powder
• 1/4 tsp. salt

Directions:

 

 

 

 In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

 

 You want bubbles like this to pop up before you even think about flipping it!

The goal is to flip only once!

Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.

Review:

I would most definitely make these pancakes again. They were terrifically fluffy, light and moist. Everything a pancake should be and more! Yum!

Next week we have a special "M" ingredient! Surprise alert coming soon!