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  • Fluffy Ricotta Pancakes

    1 vote
    Fluffy Ricotta Pancakes
    Prep: 30 min Cook: 10 min Servings: 6
    by Joann Mathias
    165 recipes
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    Ingredients

    • Ingredients:
    • 1 pint ripe strawberries, washed, hulled, and sliced ¼-inch thick (I used fresh blackberries)
    • ¼ cup honey
    • 1 cup milk
    • 4 large eggs, separated
    • 2/3 cup unbleached all-purpose flour
    • 1 ½ teaspoons baking powder
    • 2 pinches of salt
    • Grated zest of 2 lemons
    • 2 cups ricotta cheese
    • Whipped Cream
    • Powdered Sugar

    Directions

    1. Directions:
    2. Place the strawberries in a medium-size bowl and drizzle them with the honey. Toss gently and let them stand, tossing them once or twice.
    3. In a large bowl, beat the milk, egg yolks, flour, baking powder, salt, and lemon zest together until well blended. Add the ricotta and blend gently, leaving some of the curds whole.
    4. In a medium-size bowl, beat the egg whites with an electric mixer on high speed until they hold stiff peaks when the beaters are lifted. Add about one-fourth of the egg whites to the ricotta mixture and, with a rubber spatula, gently fold them in, scraping the ricotta mixture from the bottom of the bowl over the whites. Add the remaining egg whites in the same way.
    5. Grease the griddle and heat it over medium-high heat until a drop of water dances quickly across the surface. Pour the batter by ¼ cupfuls onto the griddle and cook until the undersides are a lace golden brown, about 2 minutes. Flip the pancakes and cook until the seconds are light brown, about 1 minutes. Stack the pancakes on a plate and keep them warm, covered with a kitchen towel, while cooking the remaining batter.
    6. Serve the pancakes warm, topping each serving with some of the strawberries and their juices, a dollop of whipped cream and a sprinkling of powdered sugar.
    7. Makes 6 servings.

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