These moist fluffy cake-like pancakes were featured in Bonappetit October 2015.
They get their moistness from ricotta; their lightness from beaten egg whites; and fresh flavour from lemon zest.
We don't like a lengthy process for breakfast so here's my simplified version.
Have all ingredients ready. Oil your griddle or frying pan.
Mix moist ingredients in one bowl:
Eggs, 4 yolks
Ricotta, one and a half cups
Milk, three quarters cup
Lemon zest, one teaspoon grated
Beat egg whites until fluffy, about 3 to5 minutes.
Mix dry ingredients:
Flour, one cup
Sugar, one teaspoon
Salt, barely a teaspoon
Baking powder, one and a half teaspoon
Whisk moist ingredients, add dry ingredients. Beat in fluffy egg whites.
Drop half cups of batter onto hot griddle. Flip when bubbly.
Serve with butter and honey or maple syrup (original organic from Canada here), and fresh fruit or stewed guavas.
They get their moistness from ricotta; their lightness from beaten egg whites; and fresh flavour from lemon zest.
We don't like a lengthy process for breakfast so here's my simplified version.
Have all ingredients ready. Oil your griddle or frying pan.
Mix moist ingredients in one bowl:
Eggs, 4 yolks
Ricotta, one and a half cups
Milk, three quarters cup
Lemon zest, one teaspoon grated
Beat egg whites until fluffy, about 3 to5 minutes.
Mix dry ingredients:
Flour, one cup
Sugar, one teaspoon
Salt, barely a teaspoon
Baking powder, one and a half teaspoon
Whisk moist ingredients, add dry ingredients. Beat in fluffy egg whites.
Drop half cups of batter onto hot griddle. Flip when bubbly.
Serve with butter and honey or maple syrup (original organic from Canada here), and fresh fruit or stewed guavas.
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