These pancakes were the only highlight of a truly dreadful business trip to San Francisco. I spent most of that trip stuck in my hotel room working on my outdated laptop using a dial-up internet connection to fix a royal mess created by a few of my employees back in New York. I ate these pancakes three days in a row, and they were the main reason I got out of bed each morning. —katylua
12 three-inch pancakes
grated lemon zest
light corn syrup
fresh lemon juice
In This Recipe
Beat the egg whites until they form stiff peaks.
In another bowl, stir together the egg yolks, flour, ricotta, butter, sugar, salt and lemon zest. Mix well.
Gently fold the whipped egg whites into the egg yolk batter. There should be small pieces of egg white showing when mixed.
Heat skillet or griddle over medium heat. Grease lightly.
Spoon out approximately 3 large tablespoons of batter for each pancake. Cook slowly for about 1.5 minutes, then turn the pancake over and cook for 30 seconds.
Keep the pancakes warm in a 250 degree (F) oven until ready to serve.
Serve with raspberry syrup and fresh raspberries.
Combine corn syrup and raspberries in a small saucepan, and bring to a boil.
Simmer for five minutes, and remove from heat.
Allow to cool, then add lemon juice.
Strain through a fine mesh strainer, pushing hard to remove the seeds.