Thursday, May 19, 2011

Lemon Ricotta Pancakes


       
   Today I'd like to share a super yummy recipe with you for Lemon Ricotta Pancakes. My mother and sister-in-law introduced me to these a couple of years ago when I was visiting Phoenix. We went to this place called Wildflower Bakery Cafe- I think that's right- and these were on the menu and they were sooo good. With both buttermilk and ricotta cheese in them how could they not be, right? Plus I love anything lemon flavored.
  A couple of weeks ago I hosted our Relief Society Recipe Swap, which is basically our monthly excuse to get together, talk and eat good food. The theme for May was breakfast and brunch which is some of my favorite food to make and eat. Here is a link to my friend Ellen's blog with some other pictures of food from that night. There was quiche, fritatta, potato strata, crepes- it was all delicious. I am helping host a bridal shower brunch for my brother's fiancee this Saturday and I am going to make the broccoli cheese quiche that Ellen brought for the shower.

Here is my recipe:

1 1/2 C all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 C buttermilk
2 large eggs, separated
1/4 C sugar
3/4 C ricotta
1 T grated lemon zest (I also added a tablespoon of juice to make it more lemony)
melted butter

Whisk together flour, soda, salt. In another bowl whisk together buttermilk, egg yolks, sugar, ricotta, and lemon zest and juice. Add buttermilk mixture to flour mixture and stir until just blended.
In a separate bowl, whisk egg whites until soft peaks form. Fold beaten egg whites into ricotta mixture until blended.
Cook on hot skillet brushed with melted butter, about 1/4 C of batter per pancake.
I made a warm blueberry sauce by cooking blueberries with some cornstarch and water, and some sugar until thickened, and served the pancakes with the fruit sauce and powdered sugar. You could serve it with any berries, fresh or cooked. These pancakes are so moist, I hope you enjoy making them!