Photo credit: Alexandra Grablewski

Photo credit: Alexandra Grablewski

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
  1. In a medium bowl combine the flour, baking powder, sugar, and salt and mix well.
  2. In a large bowl, combine the ricotta, milk, lemon zest, lemon extract, and egg yolks and mix well.
  3. Add the dry ingredients to the ricotta mixture and combine well.
  4. In a clean, dry bowl beat the egg whites until soft peaks form.
  5. Gently fold the beaten egg whites into the ricotta mixture.
  6. Let the batter rest for 3 minutes.
  7. Heat a griddle or large skillet on medium heat. Spray lightly with cooking oil.
  8. 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.
  9. The pancakes will begin to get slightly dull and form a few bubbles on the surface when they are ready to be flipped.
  10. Dust with confectioners’ sugar.
  11. Serve immediately or keep the pancakes warm in the oven until ready to serve.