I fell in love with these pancakes at a restaurant in my early twenties and made up my mind to recreate them. After much trial and error, here is my best rendition of lemon ricotta pancakes.
1 ½ cups Flour
2 Tsp Granulated sugar
1 Tsp Baking Soda
½ Tsp Salt
1 ½ Cups Buttermilk
2 Large Eggs, separated
1 Tbsp Grated lemon peel
a Cup Part skim ricotta cheese
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.
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.
Place a nonstick griddle or a 12 inch nonstick frying pan over medium heat (350 degrees). When Hot, coat lightly with oil and adjust heat to maintain temp. Drop batter in ½ 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 ½ to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200 degree oven for up to 15 minutes.
Serve with fresh strawberries and bananas. Top the fruit with a sprinkling of grated lemon peel and offer warm maple syrup.
Makes about 8 pancakes.