Lemon-Ricotta Pancakes

Lemon-Ricotta Pancakes Recipe
James Carrier
Notes: This is our adaptation of Crest Cafe's (San Diego, California) lemon-ricotta pancakes, which are served with fresh strawberries and bananas. Top the bananas with a sprinkling of grated lemon peel and offer warm maple syrup to drizzle over the fruit and cakes.

Yield:

Makes about 8 pancakes; 4 servings

Recipe from

Nutritional Information

Calories 318
Caloriesfromfat 21 %
Protein 13 g
Fat 7.6 g
Satfat 2.6 g
Carbohydrate 48 g
Fiber 1.4 g
Sodium 759 mg
Cholesterol 116 mg

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs, separated
1 tablespoon grated lemon peel
1/3 cup part-skim ricotta cheese
Salad oil

Preparation

1. In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.

2. In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.

3. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

4. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.

Note:

Crest Cafe, San Diego, California,

May 2002
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