Lemon Ricotta Pancakes


There are two recipes here – one easier one, by Bobby Flay, and one slightly more involved, by Americas Test Kitchen. Depending on the amount of time you have, both are delicious and very similar in the end result.

Recipe by Bobby Flay

Ingredients

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced

Directions

  1. Preheat a nonstick griddle or pan,
  2. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.
  3. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
  4. Whisk the flour mixture into the wet ingredients until just combined.
  5. Brush the hot griddle with butter.
  6. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Recipe by Americas Test Kitchen

Ingredients

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole-milk ricotta cheese
  • 2 large eggs, separated, plus 2 whites (I skip the extra whites)
  • 1/3 cup whole milk (2% is fine too)
  • 1 teaspoon grated lemon zest plus 4 teaspoons juice (I prefer 3 teaspoons juice)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1/4 cup sugar
  • 1-2 teaspoons vegetable oil (only needed if sticking to pan)

Directions

  1. Whisk flour, baking soda, and salt together in medium bowl and make a well in the center.
  2. Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until just combined.
  3. Gently stir in butter.
  4. Using stand mixer fitted with a whisk (or a hand mixer), whip egg whites on medium-low speed until foamy, about 1 minute.
  5. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.
  6. Gradually add sugar and whip until glossy, soft peaks form, 1 to 2 minutes.
  7. Transfer one-third of whipped egg whites to batter and whisk gently until mixture is lightened.
  8. Using a rubber spatula, gently fold remaining egg whites into batter.
  9. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, wipe out oil, leaving a this film on bottom and sides of pan.
  10. Using 1/4-cup measure (I found 2 tablespoons to be a better amount) portion batter into pan in 3 places. Spread each portion into a 4 inch round.
  11. Cook until edges are set and first side is deep golden brown, 2-3 minutes. Flip and repeat until second side is golden brown.
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