Sunday, September 28, 2008

Lemon and ricotta pancakes

These pancakes are so fluffy, tender, and delicious, it is really hard to believe that they have hardly any flour in them! I served them with maple syrup, but they really didn't need it. In the future, I might drizzle just a bit of honey over them. Lavender-flavored honey would probably be wonderful.

Lemon and ricotta pancakes
from Cooking with Amy

2/3 cup ricotta cheese
2 large eggs, separated
1/4 cup low-fat milk
1/4 cup plus 2 tbsp all-purpose flour
2 tsp sugar
1/2 tsp baking powder
pinch salt
1 tsp grated lemon rind

Blend egg yolk and ricotta cheese, then add milk, flour, sugar, baking powder, salt, and lemon rind. Blend until combined. In a separate bowl, beat egg whites until stiff (but still moist) peaks form. Fold gently into batter. Heat griddle over medium heat and coat with cooking spray. Drop batter onto griddle using tablespoon measure. Cook until golden brown on bottom, and then flip until cooked through. This won't take long!

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