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.
Recipe: Ricotta and Lemon Silver Dollar Pancakes
Author:
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.
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