Pancakes - Ricotta

By grammadot

Ingredients

• 2 cups ricotta cheese
• 4 large eggs, separated
• 1 cup buttermilk
• 1 tbs lemon juice
• 1 tsp lemon zest
• 1 cup all purpose flour
• 3 tbs sugar
• 1 tsp baking powder
• 1 pinch salt
• confectioners sugar/maple syrup

Preparation

Step 1

Combine the ricotta, egg yolks, buttermilk, lemon juice and zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder and salt together and stir into ricotta mixture. In a separate bowl beat the egg whites until stiff peaks form and then gently fold into the batter.
Heat a large non-stick griddle over medium heat and add a little butter. Cook a few pancakes at a time using a measuring cup to pour out batter. The trick to perfect round pancakes is to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on one side until they are set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep pancakes on a plate set at the back of the stove under a dry towel to keep warm while you cook the rest.
To serve lay on plate and dust with confectioners sugar and serve with maple syrup.