1 cup ricotta cheese
1 cup milk
3 large eggs
1/4 cup sugar
1 lemon
1 1/2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
Directions: one line for each direction. When saved the lines will be numbered.
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 teaspoon of the salt over the ricotta mixture and stir with a wooden spoon until just combined.
In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 teaspoon salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
Preheat a griddle over medium heat. Spray the griddle and pancake molds with nonstick cooking spray. Set the molds on the griddle and preheat for 1 to 2 minutes. Ladle 1/3 cup batter into each mold and spread the batter evenly to the edges. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Remove the molds, flip the pancakes and cook for 1 minute more. Transfer the pancakes to a warmed plate. Wipe the molds clean, spray with nonstick cooking spray and preheat the molds. Repeat with the remaining batter.
This recipe yields 12 to 14 pancakes.
Comments: A fresh cheese with a slightly sweet flavor, ricotta is produced from whey drained off while making other cheeses, such as mozzarella and provolone. It lends a delicate texture to these melt-in-your-mouth pancakes.
Notes: Recipe from the Williams-Sonoma Kitchen
Rating: ()
Added On: February 29, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
