Ricotta and Sour Cream Pancakes

Summary

Yield
4
Source

New York Times Cooking Mark Bittman

Prep time30 minutes
Recipe TypesBreakfast

Description

These take a little longer to put together, but they hold very well!

Ingredients

1cricotta
1csour cream
3 eggs, separated
1⁄2tbaking soda
1dssalt
1Twhite sugar
2Tlemon juice
2tspgrated lemon zest
 tbspneutral oil
1call purpose flour

Instructions

1. Beat together the ricotta, sour cream and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.

2. Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.

3. Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.

Notes

This recipe is from New York Times Cooking - Mark Bitman.  I think they're called Light and Fluffy Pancakes in the title there.

I added blueberries.

Prep time includes griddle time. 

These can be held in oven for a bit, or reheated later.  I cooked on the griddle at 350F for 5 min on first side - about 3 after flipping.

These are going into guest rotation.  I normally don't serve pancakes (except for free kids breakfasts) but these are so guestworthy! 

Anon Inn's picture
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Joined:
09/26/2011

Skamokawa wrote:
These take a little longer to put together, but they hold very well!

 

And if you substitute Bob's Red Mill 1 to 1 flour substitute they easily become gluten free pancakes.  Smiling

jiseanhenric's picture
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Joined:
02/19/2016

These pancakes are amazing. Wonderful texture and taste really delicious. I often make these pancakes in my house.

Morticia's picture
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Joined:
05/22/2008

How much flour?

Skamokawa's picture
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08/24/2008

Ack.  Edited.  The lemon zest and juice makes them taste so good.  DH asked for the blueberries.  I used fresh and folded them in last.  

Calorific but light tasting.  

Generic's picture
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Joined:
02/24/2011

1 cup all purpose flour see http://cooking.nytimes.com/recipes/1896-light-fluffy-and-rich-pancakes

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