Thursday, April 1, 2010
1 cup ricotta cheese
1 cup milk
3 eggs, separated
1/4 cup sugar
zest and juice of 1 lemon
1-1/2 cups flour
1 Tbs. baking powder
1/4 tsp. salt
2-1/2 cups frozen raspberries, thawed
1/2 cup sugar
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth.
Sift together flour, sugar, baking powder, and salt over the ricotta mixture and stir with a wooden spoon until just combined. In a separate bowl, beat egg whites until soft peaks form. Using rubber spatula, fold egg whites into ricotta mixture.
Cook pancakes on a lightly oiled griddle or skillet over medium heat until golden, 1-2 minutes per side.
For the sauce, combine raspberries and sugar in a food processor or blender and puree until smooth.
Add up to 1/4 cup water to achieve desired consistency. Serve pancakes warm with raspberry sauce or fresh fruit and whipped cream. Makes 12 standard sized pancakes. Enjoy!