Lemon Ricotta Pancakes

I type up my market list each week.  Miguel, generally, does the marketing. One week I forgot to delete the ricotta cheese from my previous list, leaving me with 32 oz. of ricotta I didn't really need.  I am finding ways to "use it up".

Today, I made the most delicious lemon ricotta pancakes.  The recipe called for poppy seeds, yet I knew what kind of reaction I would get if I served those up to my kids.  It wouldn't have been pretty.

Instead, I altered the recipe a tad and the outcome was very positive.  Isaac, who likes most things savory, LOVED them.  Eli commented on how light they were and Miguel said "yummy".  This recipe will be added to the "favorites" binder.

Use a smaller amount of batter on your griddle pan than you normally would with a traditional pancake batter.  The batter is so light and fluffy that it doesn't really firm up.  The first few pancakes had to be tossed.  When I started using less batter and turned down the fire under the griddle, they came out perfect.

I sprinkled the pancakes with powdered sugar and served strawberries and warm syrup on the side.

Tomorrow night I am going to use the rest of the ricotta and make raviolis with my marinara sauce.  My family is convinced I buy it from our favorite restaurant, Giorgio's.  In order to prove it to them, I had them help me make it one evening.  It truly is the best sauce in town.  They want me to bottle it and sell it, that's how good it is.

Lemon Ricotta Pancakes
Joan Nathan's, The New American Cooking
makes 20 pancakes

ingredients:
6 large eggs, separated
1 1/2 cups whole milk ricotta cheese
1/4 cup unsalted butter, melted & cooled
1 tsp. vanilla
1/2 cup all-purpose flour
1 tsp. baking powder
1/4 cup sugar
1/2 tsp. salt
zest of 2 lemons
vegetable oil for griddle


directions:
• in the bowl of an electric mixer with whisk attachment, beat whites until firm & glossy.
• in a large bowl, beat ricotta, butter, egg yolks, & vanilla. in a medium bowl whisk flour, baking powder, sugar, salt, and lemon zest.  Mix flour mixture into ricotta mixture.
• fold a large spoonful of egg whites into ricotta mixture.  continue folding in remaining egg whites.
• coat griddle with oil and heat over high heat.  place small spoonful of batter on griddle.  cook until golden  and begins to bubble. gently turn and continue to cook.
• serve warm.