I woke up early this morning to make the family some Lemon Ricotta Pancakes and Sausage links to start our Mardi Gras. Tuesday are normally busy for our family with members going off in all directions. Our Mardi Gras tradition is to wake up early and have a huge pancake breakfast together before dispersing. A couple of days ago, I was Twittering with Dom Bettinelli and he posted a recipe for the Lemon Ricotta Pancakes. So this morning we tried them out and, needless to say, I don't need to eat anything else today.
Here's the recipe (I doubled it to feed everyone in my family):
6 eggs, separated
1 1/2 cups ricotta cheese
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/2 cup flour
4 teaspoons sugar
1/2 teaspoon salt
Grated rind of 2 lemons
1. In a large bowl, whisk the egg yolks, ricotta cheese, and butter.
2. In a small bowl, whisk the flour, sugar, salt, and lemon rind. Stir the flour mixture into the ricotta mixture just until blended; the batter will be thick.
3. In an electric mixer, beat the egg whites until they form stiff peaks. Gently fold the whites into the batter. (It's better to leave some white streaks rather than overmix the batter.)
4. Heat a stove-top griddle or large nonstick skillet over medium heat. Ladle the batter onto the hot pan to form 4-inch rounds. Cook until the bottoms are golden. Turn and cook again until the bottoms are golden. Makes 12.
Adapted from the Four Seasons Hotel Boston