Recipe: Ricotta and Lemon Silver Dollar Pancakes

Here’s a fun pancake recipe to take on the road if you can zip lock bag the dry ingredients and bring with you. Pick up the dairy at a local market. Or try these as delicious variation from your weekend buttermilk pancakes—add a cup of fresh blueberries as a variation.

Author: Debra Ponzek

Serves: 3 dozen 2-inch pancakes

Ingredients

1 cup flour
21⁄2 teaspoons baking powder
1⁄3 cup plus 1 tablespoon sugar
1⁄4 teaspoon salt
1 cup ricotta cheese
1 cup whole milk
11⁄2 teaspoons grated lemon zest
3⁄4 teaspoon lemon extract
2 eggs, separated
Confectioners’ sugar, for dusting

Instructions

In a medium bowl combine the flour, baking powder, sugar, and salt and mix well.
In a large bowl, combine the ricotta, milk, lemon zest, lemon extract, and egg yolks and mix well.
Add the dry ingredients to the ricotta mixture and combine well.
In a clean, dry bowl beat the egg whites until soft peaks form.
Gently fold the beaten egg whites into the ricotta mixture.
Let the batter rest for 3 minutes.
Heat a griddle or large skillet on medium heat. Spray lightly with cooking oil.
Drop the pancake batter by small spoonfuls (about 2 tablespoons each) onto the griddle and cook for 2 to 3 minutes on each side. Make sure the griddle is not too hot, or the pancakes may burn.
The pancakes will begin to get slightly dull and form a few bubbles on the surface when they are ready to be flipped.
Dust with confectioners’ sugar.
Serve immediately or keep the pancakes warm in the oven until ready to serve.