Lemon Ricotta Pancakes

Pancakes are universal – nearly every culture has a griddlecake of some kind.  But not only are pancakes universal, they’re classical – literally.  The Ancient Romans collected pancake recipes in the Apicius, their 5th Century cookbook.

From these early origins, the pancake has evolved into a quintessential American comfort food, a part of almost every family’s Sunday brunch.

This recipe produces one of the best pancakes I’ve made — and I’ve made a lot!

Lemon Ricotta Pancakes

Recipe from the Four Seasons Hotel.

PREP TIME: 20 minutes
COOK TIME: 10 minutes
YIELD: About 10 to 12 pancakes.

WHAT TO GRAB:
4 egg whites
2 egg yolks
1 1/2 cups whole-milk ricotta cheese
4 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 cup flour
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons lemon zest (about 4 lemons)

HOW YOU DO IT:

1.  Preheat your griddle over medium-low heat.

2.  In a medium bowl, mix together ricotta, butter, egg yolks, and vanilla extract.  In a separate bowl, whisk together  the flour, sugar, salt, and lemon zest.  With a rubber spatula, gently fold the dry ingredients into the ricotta mixture.

3.  In yet another mixing bowl, beat the egg whites until soft peaks begin to form.  Fold a quater of  the beaten egg whites into the batter, then fold the rest of the egg whites in, until just combined.  The beaten egg whites will lighten the batter substantially.

4.   Grease the griddle with butter.  Pour the pancake batter – about 1/4 of a cup per pancake – onto the griddle.  Cook the pancakes for about 4 to 6 minutes, or until bubbles appear on top and the underside is nicely browned.  Flip the pancakes and cook for another 3 or 4 minutes.

5.  Dust with powdered sugar and serve!