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Author Notes: 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 I spent most of that trip stuck in my hotel room working on my outdated laptop using a dial-up internet connection to fix a royal mess created by a few of my employees back in New York.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
Makes 12 three-inch pancakes
- 3 eggs, separated
- 1/3 cup all-purpose flour
- 3/4 cup ricotta cheese
- 1/4 cup butter, melted
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 tablespoons grated lemon zest
- 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.
- 3/4 cup light corn syrup
- 3/4 cup fresh raspberries
- 3 teaspoons fresh lemon juice
- 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.
- This recipe was entered in the contest for Your Best Raspberries
- This recipe was entered in the contest for Your Best Holiday Breakfast