Ingredients: |
Ingredients: 6 egg whites
9 egg yolks
1/3 cup unsalted butter, melted
½ cup granulated sugar
1 cup whole milk ricotta cheese
4 tablespoons freshly grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/3cup all-purpose flour
Unsalted butter, melted (for the skillet)
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Directions: |
Directions:Pour egg whites into the bowl of a stand mixer fitted with a wire whisk attachment, and whisk on high speed until firm peaks form.
Reduce the speed to low. Slowly add egg yolks, and then gradually add melted butter.
Continue whisking on low speed until well incorporated. Stop the mixer, and add sugar, ricotta, lemon zest, lemon juice, and salt. Whisk on medium speed for 1 minute.
Reduce the speed to low, and gradually add flour. Continue mixing for about 1 minute. Stop the mixer, and scrape the sides of the mixing bowl with a rubber spatula.
Return the mixer to medium speed, and mix for about 1 minute.
This makes about 4 cups.
Mitch finds it best to refrigerate the batter for a few hours prior to making the hotcakes. This allows the melted butter to firm up slightly in the mix and keeps the batter from spreading out too thin on a hot griddle.
Refrigerated in a covered container, this batter will keep safely for up to 3 days.
To cook the hotcakes, heat a large skillet over medium high.
Brush the skillet with melted butter, and drop batter into the hot skillet in ¼-cup portions.
Leave about 2 inches between hotcakes to allow them to spread.
Cook until bubbles appear and bottoms are golden brown, about 5 minutes.
Flip hotcakes and cook another 2 to 3 minutes. Remove from the skillet.
Mitch garnishes the cooked hotcakes with a handful of fresh blackberries, blueberries, and quartered strawberries, then dust with a vanilla powdered sugar, and serve with a side of butter and warm maple syrup. |
This recipe for Hell's Kitchen Lemon Ricotta Pancakes is from