Lemon Ricotta Poppy seed Pancakes

Posted on July 11, 2011

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I had these pancakes yesterday
morning and they were so good I decided to make them two mornings in a row and
take pictures this time. The recipe doesn’t call for milk, but instead ricotta
cheese. I found this recipe while searching Martha Stewart
Recipes
in the brunch section. I 1/3 this recipe since I didn’t need 16
pancakes and I even had a little bit leftover to put in the fridge to make
another morning. I also heated up a handful of mixed berries with a pinch of
turbinado sugar in a small saucepan while I was cooking the
pancakes.

Lemon-Ricotta Poppy Seed Pancakes

(originially from here)

Makes
16 pancakes

Ingredients
  • 6 large eggs, separated
  • 1 1/2 cups whole-milk ricotta cheese
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • Zest of 2 large lemons
  • 1 tablespoon poppy seeds
  • Vegetable oil, for griddle
  • Maple syrup, warmed
  • Berries, for garnish
Directions:
  1. Place egg whites in the bowl of an electric mixer fitted
    with the whisk attachment. Beat until they form firm, glossy peaks.
  2. In a large bowl, beat together ricotta, butter, egg yolks, and
    vanilla. In a medium bowl, whisk together flour, baking powder, sugar, salt,
    lemon zest, and poppy seeds. Using a rubber spatula, stir flour mixture into
    ricotta mixture.
  3. Fold a large spoonful of whipped egg whites into ricotta mixture.
    Continue folding in remaining egg whites.
  4. Coat a griddle or large skillet with oil and heat over
    high heat until very hot, then reduce heat to medium. Working in batches, place
    1/4 cup batter for each pancake on griddle, leaving space, as they will spread.
    Cook until golden and top begins to bubble, about 2 minutes. Gently turn and
    continue cooking until bottoms are light brown. Transfer to a serving plate and
    keep warm until all the pancakes have cooked. Serve with maple syrup and
    berries.
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Posted in: Breakfast