Thursday, February 13, 2014

Lemon Ricotta Pancakes

We are in the middle of #snOMG, day 3, here in Charlotte and there are big, fat, beautiful flakes falling from the sky. I am a lover of the snow and have enjoyed a couple of days being snowed in with my little family. Wrigley romps around the backyard like a circus animal and Will just doesn't know what to think of it. I'm pretty sure he prefers to watch the flakes fall from his window.

Every snow day should include comfy clothes, Christmas movies and a delicious breakfast for fuel to play in the snow! My mom used to make us Ebelskivers every snow day and it was a treat we all looked forward to! I have yet to master these tiny filled pancakes and I need to try soon. And I'm fairly certain they would never be as good as my mom's. But since I'm not brave enough to attempt these yet, I have another snow day breakfast for you. 

These Lemon Ricotta Pancakes are the fluffiest pancakes in all the land. This recipe is straight from Williams-Sonoma and has become my go-to recipe for pancakes. Lemon zest and ricotta make for a rare pancake bite! They are extra tasty topped with fresh blueberries! 

Lemon-Ricotta Pancakes
recipe from Williams-Sonoma

1 cup ricotta cheese
1 cup milk
3 eggs, separated
1/4 cup sugar
Zest and juice of 1 lemon
1.5 cups cake flour
1 Tbsp. baking powder
1/4 tsp. salt

In a large bowl, whisk together ricotta, milk, egg yolks, sugar, lemon zest and lemon juice until smooth. In another bowl, sift together the flour, baking powder and 1/8 tsp. of salt. Combine the flour mixture with the ricotta mixture and stir with a wooden spoon until just combined.

In the bowl of an electric mixer, whisk the egg whites and add the remaining 1/8 tsp. salt. Continue to whisk until soft peaks form. Using a spatula, fold in 1/3 of the egg whites into the pancake batter, then gently fold in the remaining whites. 

Preheat a griddle over medium heat. Using a 1/3 cup measuring cup for each pancake, pour the batter onto the griddle. Cook until bubbles form on the top and the bottom starts to become golden, about 2-3 minutes. Flip and cook on the other side for another minute. Serve with real maple syrup and fresh berries. 

1 comment:

  1. These look so wonderful! There is a restaurant here in Minneapolis that serves the most amazing lemon ricotta pancakes, so I am thrilled to see a recipe for them!