1 3/4 cups
All purpose flour
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3/4 tsp.
Baking soda
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1 tsp.
Baking powder
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1 1/2 tbsp.
Granulated sugar
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1/2 tsp.
Salt
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Zest of 1/2 lemon
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3
Egg yolks
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1 1/3 cup
Buttermilk
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3/4 cup
Ricotta cheese
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5
Egg whites
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4 tbsp.
Unsalted butter
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7 tbsp.
Jam/Preserves - flavor of your choice
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Confectioners' sugar
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Equipment List:
Cooking Instructions
Whisk together in a bowl, the flour, baking soda, baking powder, granulated sugar, salt and lemon zest.
In another bowl, whisk the egg yolks lightly. In this same bowl whisk in the buttermilk and ricotta. Whisk this egg yolk mixture into the flour mixture until well combined; mixture will be lumpy. Set aside.
Using an electric mixer, on high speed, beat the egg whites until stiff, but not dry peak form - about 2-3 minutes. Stir the egg whites into the batter in two parts.
Heat the pan on medium heat. Put a 1/4 tsp. butter into each well. When butter bubbles, pour 1 tbsp. batter into each well. Place 1/2 tsp. of your preserves or jam into the center of the batter then top with another 1 tbsp. batter. Cook until the bottoms are golden brown and crisp, about 2-3 minutes. Use 2 skewers to flip the pancakes over and cook an additional 2-3 minutes. Sprinkle with confectioners' sugar and serve warm. Yields about 24.