Served with orange juice and a small fruit salad, these super light and fluffy pancakes are a perfect way to start the day.
Chef's notes
These pancakes are also nice served with freshly-sliced fruit, such as mangoes or strawberries.
Steps
1
Making the Compound Butter (optional)
Ingredients
1/4 cup unsalted butter
zest of 1/2 lemon (or orange)
To make the compound butter, combine the softened butter and zest. Using plastic wrap, shape and roll into a small log. Freeze or refrigerate until firm.
2
Preparing Your Mise en Place
Ingredients
2 large eggs
3/4 cup ricotta cheese
1/3 cup all-purpose flour
1/3 cup milk
3/4 tsp baking powder
pinch of salt
1/4 tsp vanilla (optional)
Measure out all of the ingredients. Before starting, make sure the eggs are close to room temperature. If you are just taking them out of the fridge, place them into a small bowl and fill with hot tap water until they warm slightly.
3
Starting the Batter
In a medium-sized bowl, combine the cheese, flour, milk, baking powder, salt and vanilla (if using). Separate the eggs (place the egg whites into a large bowl and set aside). Add the yolks to the cheese mixture. Mix just until smooth.
4
Whipping the Egg Whites
Before whipping the egg whites, preheat a large, non-stick pan over medium heat.
Whip the egg whites just until they reach a soft peak.
5
Folding the Mixture
Gently fold the egg whites into the cheese mixture.
6
Cooking and Serving the Pancakes
Ingredients
unsalted butter (for frying)
maple syrup (for serving)
powdered sugar (for dusting, optional)
To cook the pancakes, lightly grease the pan with butter.
Ladle about 1/4 cup of the batter for each pancake. Cook until the pancakes bubble in the center and are golden brown underneath. Flip and continue to cook until they are golden brown on both sides.
Serve immediately with a thin slice of compound butter and warmed maple syrup. Powdered sugar can also be dusted on top just before serving.
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I would like to try adding lemon zest and/or lemon juice directly to the batter instead of using the lemon compound batter. Should the lemon be added in any specific order and is any other recipe adjustments required?
Thanks!
To get the most flavor, I'd add lemon zest instead of lemon juice. Add the zest to the ricotta mixture before folding it into the whipped egg whites; about 1/2 to 1 teaspoon should be plenty, but really, it's to suit your own tastes. Just make sure to be ready with a hot pan before folding everything together. (If you want to try it with a bit of lemon juice, just use less milk). Enjoy!
The texture of the pancakes will obviously be denser if using whole wheat flour. I haven't tried substituting it myself, but because there is such a small amount, they will probably be fine. If you don't like the texture of the pancakes though, next time, try using half all-purpose and half whole wheat.
For most batter recipes that call for all-purpose flour, usually no more than half should be substituted with whole wheat to ensure good results. Hope this helps.
Gluten-free baking can be tricky as there is no exact substitute for wheat flour. Recipes made with wheat free alternative flours will wind up being very different in flavor and texture.
That being said, there are some things you can try. Here is some information and ideas on using alternative flours. Good luck!
i have been using a product with Ultragrain and it is great! it has a whole wheat taste and a white texture i have found it at costco it is what saralee is using for there whole grain white
Storing the extra batter is not ideal. The beaten egg whites will lose their volume and have an impact on the pancakes once cooked. It is best to cook them off and eat them hot. You can store them after cooking, but they will obviously lose some quality. Cheers!
I seem to recall reading that everything used when whipping egg whites should be fresh cold out of the fridge. But this recipe says to make sure the egg is warm before proceeding. Or am I confusing whipped egg whites with whipped cream?
Room temperature, or even warm eggs whites are what you are looking for. This makes for stronger egg whites that will stretch to a higher volume. Cheers!
I made this recipe today and I found the batter to be too thin. Maybe a 1/2 cup of flour? The pancakes were more like crepes and not light and fluffy. I've never been disappointed with the Rouxbe recipes. This was a little disappointing.
Kimberley S • Rouxbe Staff •To get the most flavor, I'd add lemon zest instead of lemon juice. Add the zest to the ricotta mixture before folding it into the whipped egg whites; about 1/2 to 1 teaspoon should be plenty, but really, it's to suit your own tastes. Just make sure to be ready with a hot pan before folding everything together. (If you want to try it with a bit of lemon juice, just use less milk). Enjoy!
Sophie B •I think this is a never to fail recipe!! I love adding ricotta in my pancakes so that the pancakes are much lighter!! Love it!
Vicki B •We have wheat allergies. For this recipe, what substitution would you recommend? Spelt, Kamut....? Thanks in advance
Dawn T •Gluten-free baking can be tricky as there is no exact substitute for wheat flour. Recipes made with wheat free alternative flours will wind up being very different in flavor and texture. That being said, there are some things you can try. Here is some information and ideas on using alternative flours. Good luck!
Trent T •i have been using a product with Ultragrain and it is great! it has a whole wheat taste and a white texture i have found it at costco it is what saralee is using for there whole grain white
Jim M •I seem to recall reading that everything used when whipping egg whites should be fresh cold out of the fridge. But this recipe says to make sure the egg is warm before proceeding. Or am I confusing whipped egg whites with whipped cream?
Ann Q •I made this recipe today and I found the batter to be too thin. Maybe a 1/2 cup of flour? The pancakes were more like crepes and not light and fluffy. I've never been disappointed with the Rouxbe recipes. This was a little disappointing.