By Tracey
Lemon Ricotta Pancakes
from Williams Sonoma
Ingredients:
- 3 large eggs, separated
- 1/4 cup sugar
- 1 cup ricotta cheese
- 1 cup milk (I used 1%)
- zest and juice of 1 lemon
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1-2 teaspoons vegetable oil (for the pan)
Directions:
{If you aren’t going to serve the pancakes until you’ve cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low until foamy. Increase the mixer to medium-high speed and gradually add the sugar to the whites; continue beating until medium-soft peaks form.
In a large bowl, whisk together the ricotta, milk, egg yolks, lemon zest and lemon juice. Add the cake flour, baking powder, and salt, mixing just until incorporated. Stir in 1/3 of the egg whites to lighten the batter, then gently fold in the remaining 2/3 of the whites. The batter will be light and airy.
Add 1 teaspoon of the oil to a cold 12-inch nonstick skillet. Set over medium heat – once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Ladle a scant 1/2 cup of batter into the pan for each pancakes. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding the rest of the oil to the pan if necessary. Serve pancakes with blueberry sauce.
Makes about 12 pancakes.
Chunky Blueberry Sauce
from Eating Well
Ingredients:
- 2 cups fresh or frozen (not thawed) blueberries
- 1/4 cup honey
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Directions:
Combine all of the ingredients in a small saucepan. Bring to a boil then reduce the heat to a simmer and cook, stirring occasionally, until the sauce thickens, about 10-15 minutes. The sauce can be made ahead and stored in the refrigerator for up to a week. Warm gently before serving.
