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Makes
12 three-inch pancakes
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 I spent most of that trip stuck in my hotel room working on my outdated laptop using a dial-up internet connection to fix a royal mess created by a few of my employees back in New York.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
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Ingredients
- Pancakes
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3
eggs, separated
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1/3 cup
all-purpose flour
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3/4 cup
ricotta cheese
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1/4 cup
butter, melted
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2 tablespoons
sugar
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1/4 teaspoon
salt
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2 tablespoons
grated lemon zest
- Raspberry Syrup
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3/4 cup
light corn syrup
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3/4 cup
fresh raspberries
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3 teaspoons
fresh lemon juice
Directions
- Pancakes
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Beat the egg whites until they form stiff peaks.
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In another bowl, stir together the egg yolks, flour, ricotta, butter, sugar, salt and lemon zest. Mix well.
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Gently fold the whipped egg whites into the egg yolk batter. There should be small pieces of egg white showing when mixed.
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Heat skillet or griddle over medium heat. Grease lightly.
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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.
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Keep the pancakes warm in a 250 degree (F) oven until ready to serve.
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Serve with raspberry syrup and fresh raspberries.
- Raspberry Syrup
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Combine corn syrup and raspberries in a small saucepan, and bring to a boil.
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Simmer for five minutes, and remove from heat.
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Allow to cool, then add lemon juice.
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Strain through a fine mesh strainer, pushing hard to remove the seeds.
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