Raspberry-Ricotta Pancakes

By Castrofilippo

Ingredients

• 2 servings
• 1 lemon
• 1 pint fresh or frozen raspberries (thawed)
• 1/3 cup plus 1 tablespoon sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1 cup part-skim ricotta cheese
• 1 1/4 cups milk
• 4 large eggs
• Maple syrup, for serving

Details

Servings 2

Preparation

Step 1

1. Working over a medium bowl, using a box grater or a microplane, grate the zest from the lemon, being careful not to remove any of the bitter white pith. Cut the zested lemon into wedges and set them aside.

2. Add the raspberries to the bowl with the lemon zest. Stir in 1/3 cup sugar, gently crushing the raspberries with a wooden spoon. Set aside to macerate while making the batter.

3. In a medium bowl, combine the flour, salt, 1 tablespoon sugar, and baking powder. In another bowl, beat the ricotta with the milk and eggs. Add the ricotta mixture to the flour mixture and stir until just combined. Let the batter sit for 10 minutes. Gently fold in the raspberries with their juices.

4. Heat a large nonstick skillet or lightly oiled cast-iron skillet over moderately low heat. Melt ½ tablespoon butter at the center of the skillet where you will spoon the batter.

5. Spoon about ¼ cup batter into the hot skillet directly onto the melted butter; your pancake should be the size of a hockey puck.

6. Cook the pancake until the bottom is golden brown and the bubbles on the surface begin to break, about 2 minutes. Using a spatula, flip the pancake quickly. Cook until golden brown, about 1 minute longer.

7. Transfer the finished pancakes to a plate, cover with foil, and keep warm on the stove while you cook the rest of the batter. Add additional finished pancakes to the plate, cover and keep warm.

8. Serve the finished pancakes with maple syrup and lemon wedges.