Lemon (or Lime or Orange) Ricotta Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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My editor, Peter Gethers, insisted on only one thing when he asked me to write this book: that I include the recipe for these pancakes. The ricotta causes them to burn more easily than other pancakes, so you need to cook them over medium-low to medium heat. If there are any pancakes that don't need maple syrup, these are them. Ingredients:
3 cups pancake batter (such as aunt jemima frozen batter, thawed, or scratch batter) |
zest of 2 lemons, 2 limes, or 1 orange |
2/3 cup fresh whole-milk ricotta cheese |
peanut oil for the griddle |
butter for the griddle and for serving |
warm grade b maple syrup for serving |
Directions:
1. Stir the pancake batter and citrus zest together in a bowl.
2. Ever so gently fold in the ricotta cheese, taking care not to destroy its texture.
3. Prepare the griddle.
4. Drop the pancake batter on the griddle according to the instructions and cook for 2 to 3 minutes, until bubbles appear on almost the entire surface of the pancakes.
5. Turn and very gently tap the pancakes with a metal spatula to make them uniform in thickness.
6. Cook until the second side is golden, about 2 minutes, and serve A-side up.
7. Per serving: 141.7 calories, 54.2 calories from fat, 6.0g total fat, 1.4g saturated fat, 35.8g cholesterol, 266.2g sodium, 17.5g total carbs, 0.0g dietary fiber, 0.8g sugars, 4.2g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Eat Me by Kenny Shopsin Copyright (c) 2008 by Kenny Shopshin Published by Knopf.Kenny Shopsin is a self-taught chef who has developed his own inimitable style: he colors outside of the lines and then uses the crayons in his pancakes. He lives in Greenwich Village.Carolynn Carreño is a James Beard Award–winning journalist and the coauthor of 100 Ways to Be Pasta, Once Upon a Tart, and A Twist of the Wrist. She lives in Los Angeles and New York.
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