Sunday, August 15, 2010

Lemon-Poppyseed Ricotta Pancakes

I found this recipe on Martha Stewart and decided to make them for breakfast this morning. It was nice to have something different than typical buttermilk pancakes and I liked them a lot. They felt a little 'fancier' too. They were very lemony and light and the honey syrup was really good with them. If you like lemon and you like pancakes, give these a try. I think you'll like them :)

Lemon-Poppyseed Ricotta Pancakes

Makes 8 (serves 4)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 tablespoon plus 1 1/2 teaspoons sugar
Pinch of coarse salt
1 cup fresh ricotta cheese, plus more for serving
3/4 cup milk
3 large eggs, yolks and whites separated
1/2 teaspoon pure vanilla extract
Zest of 1 lemon
1 teaspoon poppy seeds
Unsalted butter, softened, for cooking
Honey Syrup, for serving

In a medium bowl, whisk together flour, baking powder, sugar, and salt. In a large bowl, mix together ricotta, milk, egg yolks, and vanilla. Add the flour mixture to the cheese mixture and mix until batter is just combined. Stir in lemon zest and poppy seeds.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Gently fold egg whites into batter.
Heat a griddle or large nonstick skillet over medium-high heat; brush surface with butter. Working in batches, ladle 1/3 cup batter for each pancake on griddle, leaving space as they will spread. Cook until golden and top begins to bubble, 3 to 4 minutes. Gently turn and continue cooking until bottoms are light brown, 3 to 4 minutes more. Serve immediately with ricotta and honey syrup

Honey Syrup
Makes about 1/2 cup
1/2 cup honey
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon coarse salt

Heat honey in a small saucepan until warmed through. Stir in lemon juice and salt. Remove from heat and serve immediately over pancakes. Follow TawnyAlexander on Twitter

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