recipe : lemon ricotta pancakes

Sunshine Lemon Coolers. Who can forget these tasty treats? Cookies with that slight hint of lemon flavor and lightly dusted with powdered sugar. That's the taste I was hoping to replicate when I came across this recipe for Lemon Ricotta Pancakes. Talk about perfection. They were downright fluffy, with just a hint of lemon-y flavor, but not too overpowering. With a little syrup as an accompaniment, they were exactly what I was looking for to satisfy my lemon cookie craving. 

• Lemon Ricotta Pancakes
• |Adapted from Gourmet Magazine| 
• 4 large eggs, separated

• 1 1/3 cups ricotta

• 1 1/2 tablespoons sugar

• 1 1/2 tablespoons freshly grated lemon zest

• 1/2 cup all-purpose flour

• melted butter for brushing the griddle

In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven. 

Enjoy. 

*If you try these out, I would love to hear about it. 

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