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Why is it working
- Rubbing the lemon zest with sugar promotes the delivery of fragrant oils, resulting in a tastier pancake.
- Whisking the meringue at lower speeds is a longer, stronger foam, which is less likely to descend.
People usually fall into two camps during the morning: sweet or delicious. While my husband almost always goes to eggs, potatoes and bacon, my sweetheart still reigns during breakfast. I love it French toastTo wafflesand pancake any type. Although the basic versions of the morning classics are delicious, I enjoy the integration of different ingredients for fun combinations, including the following lemon ricotta pancake.
The recipe for these pancakes was originally published on our site in 2009 and I decided to make them after one of our readers, Laurie, wrote to tell us what a hit was. “My family said they were the best pancakes like ever,” Laurie wrote. The lemon is delicious and the general taste is delicious. It is definitely better to have strawberries on top, but it is great in itself with a little syrup. ”
Like Laurie, I liked these lemon ricotta pancakes. Although slightly more confusing than most pancake recipes – you have to separate eggs and egg whites – they are gentle and delicate, ease from meringue, whole milk with a ricotta cream, and just the right amount of fresh lemon zest.
I made the original recipe slightly: instead of just installed the lemon zest, I call on the peel with sugar, which pulls out the fragrant oils of the skin, so the pancake gives stronger citrus. You can decide to whip the egg whites with an old -fashioned whisk hand that requires the original recipe but I find it many, many You can rely easier and faster to my good friend, the rack mixer. The electrical handheld mixer will also work, so select the desired tool (and the arm's training level). I suggest that the egg whites be whipped at a lower speed for a longer period of time, which creates a stronger foam, which is less likely to descend and can result in dense rubber pancakes.
This recipe was developed by Robin Bellinger; The header was written by Genevieve Yam.
One of the readers' family is these lemon ricotta pancakes “the best”
Cooking method
(Keep on the screen awake)
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226 g full milk ricotta cheese (8 ounce; 1 cup)
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3/4 cup (180 ml) full milk
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4 large eggseparated
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1/2 teaspoon vanilla
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141 g universal flour (5 ounce; 1 cup plus 1 tablespoon)
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1 teaspoon baking powder
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1/2 teaspoon Diamond crystal kosher saltt; For table salt, use half a quantity
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45 g crystal sugar (1 1/2 ounce; 3 tablespoon)
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1 teaspoon grated lemon peel
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28 g salted butter (1 ounce; 2 tablespoon), plus even to serve
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Fresh fruit or compoteTo serve
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Maple syrupTo serve
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In a small bowl, combine 1 tablespoon of granulated sugar and lemon zest, rub them with your fingers until the mixture is fragrant, approx. 30 seconds; Set aside.
Serious Eats / Amanda Suarez
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In a large bowl, whisk ricotta, milk, egg yolk, vanilla and lemon sugar; Set aside. Fine mesh with sieve, sieve flour, baking powder and salt to the ricotta mixture. Stir until mixed.
Serious Eats / Amanda Suarez
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Whisk the egg whites in medium speed in the whisking bowl with a whisk until hesitates. Running with the mixer at medium speed, slowly add the remaining 2 tablespoons (30 g) sugar. Continue whisking until the meringue is shiny and reached the medium rigid peaks, approx. 5 minutes. Gently fold the meringue into pancake dough with a flexible spatula. (Alternatively, egg whites can be hit in a large bowl with a conventional whisk or an electric hand mixer.)
Serious Eats / Amanda Suarez
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Place a wire stand in a 13-inch 18-inch baking sheet; Set aside.
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Heat a large electric, non -stick pan for medium heat (350 ° F/175 ° C) or large traction, cast iron or carbon steel pan or stove pan on medium heat. Melt 1/2 tablespoons of butter and rub the dough on the pan or frying pan to form a 3-inch pancake from 1/2 to 1 inch, if necessary, with a 1/3 cup spoon or measuring cups. Cook until the bubbles appear on top of the dough and the lower part is golden brown for 2-3 minutes. Carefully turn the pancake and cook until the bottom will not be slightly gold and the pancake is cooked for 2-4 minutes. Move it to the prepared wire holder. Repeat with the remaining dough. Serve warm with fresh fruits, compote and/or maple syrup.
Serious Eats / Amanda Suarez
Special equipment
Whisk, rack mixer or hand mixer, wire holder, rim baking sheet, non -adhesive electric pan or large non -adhesive, cast iron or carbon steel pan or stove pan
Make-Head and Storage
After cooling, the pancakes can be cooled in an airtight container for up to 5 days. Heat in the microwave oven or in a 300 ° F (150 ° C) oven until it is over.