Sunday, August 14, 2011
Ricotta Pancakes (serves two):
3 eggs, separated
pinch of cream of tartar
1 cup ricotta (non fat or whole milk)
2 tbsp. granulated sugar
1/3 cup flour
1/4 tsp. baking powder
few pinches of cinnamon
few pinches of nutmeg
pinch of salt
lemon zest and sugar for dusting afterwards
Beat the egg whites till foamy, add the cream of tartar. Whisk till stiff peaks form in a mixer.
Combine everything else with a whisk till combined. Add 1/3 of the egg whites and stir to combine. Fold in the rest of the egg whites, making sure not to over mix.
Heat up a griddle or frying pan, add a little butter and cook the pancakes in batches, 2-4 minutes on each sides.
Garnish with lemon zest and sugar (powered or granulated). Should make about 7-8 pancakes.