Crest Cafe Lemon-Ricotta Pancakes

Serve with fresh strawberries and bananas. Top the fruit with a sprinkling of grated lemon peel and offer warm maple syrup or Berry Coulis to drizzle over the fruit and cakes.

Yield: about 8 pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated 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
• Vegetable oil

Instructions

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 degrees F). 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 degree F oven for up to 15 minutes.

Attribution

Posted by LladyRusty at Recipe Goldmine 7/24/02 1:21:20 pm.

Source: Crest Cafe, San Diego, California - Sunset magazine