Shelly's Recipe

LEMON BLUEBERRY RICOTTA PANCAKES

Category: Pancakes

3 eggs, separated
1/4 cup all-purpose flour
1/4 cup vegetable oil
3/4 cup ricotta cheese
2 tablespoons sugar
1/4 teaspoon salt
Pinch nutmeg
1 tablespoon freshly-grated lemon zest, plus additional teaspoon for garnish
3/4 cup fresh blueberries
1/2 cup pure maple syrup
4 fresh strawberries, sliced for garnish (optional)

In a small mixing bowl, beat the egg whites on high until they hold stiff peaks. Set aside.

In a large mixing bowl, beat together the egg yolks, flour, oil, ricotta cheese, sugar, salt, nutmeg and lemon zest. Fold the beaten egg whites gently into the flour mixture until there are no white streaks remaining in the batter.

Spray a flat griddle pan or large skillet with non-stick cooking spray. Heat the pan over medium high heat until a few drops of water sizzles when dropped onto the pan. Add a small pat of butter to the hot pan and move it around to coat the bottom of the pan with the melting putter. Pour a little less than 1/4 cup of batter per pancake onto the hot pan. Evenly placing some on each pancake, drop blueberries onto the uncooked sides. (Because of their composition, ricotta pancakes are more delicate than regular flour-based recipes so let the pancakes cook for 1 & 1/2 minutes on one side before trying to turn them. Make sure the underside is nicely browned and the pancake is firm enough to flip with a wide spatula.)

After flipping them, let the pancakes cook on the other side for another minute. Remove from pan to serving plate. They may be kept warm in a 250 degree oven for a short time until ready to serve. Makes 6 - 8 pancakes.

Heat the maple syrup in the microwave for 30 seconds.
To serve, place 2 - 3 pancakes per serving on a plate. Drizzle warm maple syrup over the pancakes, arrange sliced strawberries on top if using, and sprinkle a pinch of lemon zest over all.