June 6, 2013

Ricotta Pancakes

Now that my son is in school, I appreciate summer a little more! We have really enjoyed the relaxing mornings before we head out to swim team and lessons. The kids love pancakes but I usually make waffles (less babysitting involved I think) but their extra nice request was too hard to resist the other morning. I had a clearanced container of ricotta in the fridge and remembered hearing about ricotta pancakes once so to Google I happily went.

Smitten Kitchen never disappoints (she has a lovely new cookbook too) and although I didn't make the apples she suggested for her lemon ricotta pancakes, some yummy canned peaches from last fall were perfect with our favorite homemade maple syrup. Honestly, though, these tasted amazing fresh off the stove with a little butter on top. I hate lumpy pancakes (though I probably deserve them using Bisquick!) Because these pancakes are mostly ricotta and eggs, there's no lumps- just soft, tender pancakes to melt in your mouth. Next time I'll double the recipe because these were all gone before the griddle cooled with only my little man, baby strawberry and I eating them.

What's your favorite topping for pancakes and waffles? I'm going to try these with strawberries next time (surprise surprise!)

Lemon Ricotta Pancakes 

from Anne Strawberry
adapted from smitten kitchen
Servings: Makes about twelve 3- to 4-inch pancakes.

4 large eggs, separated
1 1/3 cups ricotta
2 tablespoons sugar
1 tablespoons lemon zest
1/2 cup all-purpose flour

Separate the eggs and set aside the whites. In a bowl whisk together the egg YOLKS, ricotta, sugar, and zest. Lightly stir in the flour until barely combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks. Whisk in a quarter of the whites then fold the rest in gently. Cook the pancakes over medium heat on a griddle of flat pan brushed with butter for 1 to 2 minutes on each side, or until they are golden. The recipe will yield about a dozen 1/4 cup sized pancakes. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a 200°F oven (or eat them hot off the pan with a little fresh butter!) Try fresh fruit or maple syrup on top.

Irene's Maple Syrup
from Anne Strawberry
2 cups Sugar
2 cups Water
1/2 cup Dark Karo Syrup
1 teaspoon Maple extract
1 teaspoon Vanilla

Combine all ingredients in sauce pan, place over medium-high heat, and bring to a boil. Boil for five minutes and serve over pancakes. Store leftovers in a screw-top glass jar for a few weeks (reheat in the microwave or on the stove).

6 comments:

  1. Can't wait to try these ricotta pancakes. Irene's syrup may not be "real maple syrup" but it is so much better than anything "store bought". She would be so proud to have her recipe included here.

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  2. I've only had ricotta pancakes out at restaurants but I have to make them at home. Yours sound delicious & I love all that fruit on top. My kids beg for pancakes too :) I don't mind so much in summertime :)

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  3. I'm not overly fond of ricotta. I think its a texture thing. But I wonder if I might like them in pancakes? Can't hurt to try can it :) worse case my kid and husband gobble up the results ;)

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  4. Geeket I hope you'll try them. I didn't notice the ricotta texture at all (except that it made them nice and light and smooth).

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