Cherry Jam Filled Ricotta Pancakes

By á-2053

Ingredients

• 1 ¾ cups flour
• ¾ tsp. baking soda
• 1 tsp. baking powder
• 1 ½ Tbs. sugar
• ½ tsp. salt
• Zest of ½ lemon
• 3 egg yolks
• 1 1/3 cups buttermilk
• ¾ cup ricotta cheese
• 5 egg whites, beaten to stiff peaks2 ½ Tbs. unsalted butter, melted
• 7 Tbs. cherry jam
• Confectioners’ sugar

Preparation

Step 1

In bowl, whisk together dry ingredients and zest. In another bowl, lightly whisk egg yolks, then whisk in buttermilk and ricotta. Whisk yolk mixture into flour mixture until well combined – the batter will be lumpy. Gently stir in egg whites in two additions. Put ¼ tsp. butter in each well of filled pancake pan. Heat oiver medium heat until butter begins to bubble. Pour 1 Tbs. batter into each well. Place heaping ½ tsp. jam in center of batter and top with another 1 Tbs. batter. Cook 3 – 5 minutes. Using two skewers, flip pancakes over, cook 3 minutes more. Transfer to plate and repeat. Dust with confectioners’ sugar.