These pancakes are amazing. Wonderful texture and taste really delicious. I often make these pancakes in my house.
Ricotta and Sour Cream Pancakes
These take a little longer to put together, but they hold very well!
|2||tsp||grated lemon zest|
|1||c||all purpose flour|
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.
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!
How much flour?
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.