Lemon Ricotta Pancakes with Blackberries
Adapted from Chow's Recipe:
http://www.chow.com/recipes/28985-lemon-ricotta-pancakes
You can try any berries with this recipe or leave them out entirely.
I've found that the tartness of blackberries balances well against the light sweetness of the pancakes. Enjoy!
Makes 7 small pancakes
Ingredients
Section One
2.5 tablespoons unsalted butter
1/2 cup whole milk
Section Two
5/8 cup all-purpose flour
3/4 teaspoons baking powder
1/2 teaspoon fine salt
Section Three
2 large egg yolks (reserve whites for Section Four)
1/2 tablespoon granulated sugar
1/2 tablespoon packed, finely grated lemon zest (1 large lemon)
1/4 teaspoon vanilla extract
Section Four
2 large egg whites (yolks used in Section Three)
1/2 tablespoon sugar
1/4 teaspoon salt
Section Whatever
3/8 cup whole-milk ricotta cheese
5 blackberries (optionally sliced)
Steps
1. Melt the butter and milk from Section One in a small saucepan over medium-low heat, stirring occasionally. Remove from heat and let cool slightly.
2. In a medium bowl, sift together all ingredients from Section Two and set aside.
3. In a large bowl, whisk together all ingredients from Section Three. Then whisk in a quarter of the milk-butter mixture to temper the eggs. Finally, whisk in the remainder of the milk-butter mixture.
4. Add the flour mixture and carefully combine with rubber spatula. Do not overmix.
5. Using a perfectly clean bowl and whisk (to achieve proper whipping), whip the egg whites till they form soft peaks. Halfway through, sprinkle in the remaining sugar and salt. Then using the rubber spatula, fold the whites into the batter till just combined.
6. Gently fold the ricotta into the batter, being careful not to overmix.
7. Heat a large, nonstick pan over medium heat till hot. Lightly coat the pan with butter. Then scoop the batter into small rounds on the pan. Optionally add the sliced blackberries directly on top. Cook until bubbles form on the edges of the pancakes. Flip and cook till golden brown. Repeat with the remaining batter.
8. Enjoy immediately with blackberries, butter, or cream.
http://www.chow.com/recipes/28985-lemon-ricotta-pancakes
I've found that the tartness of blackberries balances well against the light sweetness of the pancakes. Enjoy!
Makes 7 small pancakes
Ingredients
Section One
2.5 tablespoons unsalted butter
1/2 cup whole milk
Section Two
5/8 cup all-purpose flour
3/4 teaspoons baking powder
1/2 teaspoon fine salt
Section Three
2 large egg yolks (reserve whites for Section Four)
1/2 tablespoon granulated sugar
1/2 tablespoon packed, finely grated lemon zest (1 large lemon)
1/4 teaspoon vanilla extract
Section Four
2 large egg whites (yolks used in Section Three)
1/2 tablespoon sugar
1/4 teaspoon salt
Section Whatever
3/8 cup whole-milk ricotta cheese
5 blackberries (optionally sliced)
Steps
1. Melt the butter and milk from Section One in a small saucepan over medium-low heat, stirring occasionally. Remove from heat and let cool slightly.
2. In a medium bowl, sift together all ingredients from Section Two and set aside.
3. In a large bowl, whisk together all ingredients from Section Three. Then whisk in a quarter of the milk-butter mixture to temper the eggs. Finally, whisk in the remainder of the milk-butter mixture.
4. Add the flour mixture and carefully combine with rubber spatula. Do not overmix.
5. Using a perfectly clean bowl and whisk (to achieve proper whipping), whip the egg whites till they form soft peaks. Halfway through, sprinkle in the remaining sugar and salt. Then using the rubber spatula, fold the whites into the batter till just combined.
6. Gently fold the ricotta into the batter, being careful not to overmix.
7. Heat a large, nonstick pan over medium heat till hot. Lightly coat the pan with butter. Then scoop the batter into small rounds on the pan. Optionally add the sliced blackberries directly on top. Cook until bubbles form on the edges of the pancakes. Flip and cook till golden brown. Repeat with the remaining batter.
8. Enjoy immediately with blackberries, butter, or cream.
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