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Ingredients
- Requires a "filled pancake pan" ( Williams Sonoma)
- 1 3/4 cup flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 Tablespoons granulated sugar
- 1/2 teaspoon salt
- zest of 1/2 lemon
- 3 egg yolks
- 1 1/3 cups buttermilk
- 3/4 cup ricotta cheese
- 5 egg whites, beaten to stiff peaks
- 2 1/2 Tablespoons unsalted butter, melted
- 7 Tablespoons jam, or as needed
- Confectioners sugar for garnish
Preparation
Step 1
In bowl, whisk together flour, baking soda, baking powder, granulated sugar, salt and zest. In another bowl, lightly whisk egg yolks. 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 1/4 teaspoon butter in each well of filled-pancake pan. Heat over medium heat until better begins to bubble. Pour 1 Tablespoon batter into each well. Place heaping 1/2 teaspoon jam in center of batter and top with 1 tablespoon batter.
Cook 3-5 minutes. Using 2 skewers, flip pancakes over; cook 3 minutes more. Transfer to plate. Repeat with remaining batter. Dust pancakes with confertioners sugar. Makes about 30.