This was so yummy! I did some adjustments: doubled the lemon peel, made them portable by making them in muffin pans and added mascarpone mixture on top. The mixture included blue berry puree and lemon juice. DELISH!
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.
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- Calories: 318
- Calories from fat: 21%
- Protein: 13g
- Fat: 7.6g
- Saturated fat: 2.6g
- Carbohydrate: 48g
- Fiber: 1.4g
- Sodium: 759mg
- Cholesterol: 116mg
- 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
- 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.
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