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Lemon Ricotta Pancakes

Monday, 18 October 2010

I like pancakes but I truly love waffles. Although pancake and waffle recipes are very similar, or some may say that waffles are just pancakes with holes, the textures are totally different. The golden honeycombed surface is what makes waffles superior. While pancakes are light and fluffy, waffles, with the extra "holes", can crispy on the outside and light and tender on the inside. Imagine biting into the crispy nooks and crannies of the waffle filled with syrup, butter AND ice-cream - ahhh, pure ecstasy!

OK, I think I got a bit carried away, this post is not about crispy waffles, but light and fluffy pancakes. Waffle episode to be continued...just wait till I get my hands on a waffle iron. A Belgian waffle maker to be precise as it makes taller and thicker waffles. The batter for Belgian waffles is also different, the egg whites are beaten to a thick foam and then added to the yolks and flour mixture. So not only you get a crispy surface but also a light and fluffy interior. OK, OK, I know. PANCAKES.

Lemon Ricotta Pancakes 2

I came across this recipe at the patent and the pantry. These light and fluffy baby pancakes were hard to resist. Unlike normal basic pancake recipes, this recipe involves separating the egg yolks and egg whites, beating the egg whites to stiff glossy peaks and then folding the egg whites into a lemon-ricotta mixture. The pancakes were like baby souffles - light and airy. The creaminess of the ricotta and the light lemon flavour made a great combo.

Lemon Ricotta Pancakes
Adapted from Patent and the Pantry
For pancakes:
  • 4 eggs separated
  • 250 g ricotta
  • 3 tbs sugar
  • 1/2 cup plain flour
  • Zest of 1 lemon
  • 2 tbs salted butter
For strawberry topping:
  • Strawberries - diced
  • Sugar
For peanut butter topping:
  • Peanut butter
  • Milk - warm

  • Mix together strawberries and a bit of sugar (about 1 tbs of sugar for 1 cup of strawberries) in a bowl, let site for about 15 mins.
  • For peanut butter topping, just add enough milk to make a pourable mixture.
  • In a large mixing bowl, whisk egg yolks, ricotta cheese, sugar, flour and lemon zest.
  • In another bowl, whip egg whites until stiff glossy peaks form.
  • Stir about one-quarter of the whites into the ricotta mixture, then fold in the remaining whites gently.
  • Melt butter in pan over medium heat, drop batter on using small ladle or large spoon.
  • Flatten slightly, then let cook for about two minutes per side until lightly browned.
  • Top with macerated strawberries and/or creamy peanut butter topping.

Lemon Ricotta Pancakes with PB

So, do you prefer pancakes or waffles?

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