February 14, 2011

Lemon Ricotta Pancakes

Several people have asked me for this recipe. So I decided to just post it. We have made the sauce from blackberries and raspberries. I am sure that any berry would work!

  • 12 oz blackberries
  • 1/4 c. sugar
  • 1 TBSP cornstarch
  • 1 TBSP cold water
  1. Combine the berries and sugar over medium heat. Stir until simmering.
  2. Whisk together water and cornstarch in separate bowl until smooth.
  3. Add to pan. Smooth. Wait until it thickens and comes to a low boil.
  4. Remove from heat.

  • 1 c. ricotta
  • 1 c. milk
  • 3 eggs, separated
  • zest and juice of 1 lemon
  • 1 1/2 c. cake flour (3/4 c. regular flour and 3 TBSP cornstarch)
  • 1/4 c. sugar
  • 1 TBSP baking powder
  • 1/4 tsp. salt
  1. Combine ricotta, milk, egg yolks (save the whites), lemon zest and juice in a bowl.
  2. Add in flour, powder and salt. Mix until just incorporated.
  3. In another bowl beat egg whites until foamy. Add sugar gradually and continue beating until peaks form
  4. Fold in 1/3 of egg white mixture into batter. Add remaining.
  5. Heat over griddle, grease, 1/2 c. batter per pancake

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