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Add a photoThese are light, fluffy and good enough to eat without any toppings at all. Great for a weekend breakfast, they also freeze and reheat well.
Adapted from a post on Ideas in Food, further taken from Nigella Lawson.
Ingredients
- 3 eggs, separated
- 2 tablespoons sugar
- 1/2 teaspoon salt
- zest of a large lemon, finely chopped, about 3 tsp
- 1 teaspoon vanilla
- 8oz ricotta cheese
- 1/3 cup all-purpose flour
Directions
- In a large bowl, whisk yolks together with sugar, salt, lemon zest and vanilla.
- Add ricotta cheese and stir to blend.
- Fold in flour. (Batter can be made in advance up to this point and finished just before cooking.)
- In a second bowl, whisk whites until they are light and frothy, not quite to soft peak.
- Fold the whipped egg whites into the batter until well blended.
- Ladle the batter onto a medium hot griddle. (2 ounces makes a nicely sized pancake, not too big or too small. I've been scooping out the batter with a 1/4 cup measure, then spreading it out a bit - this batter is not "runny").
- When bubbles form on top and pancake bottoms are golden brown, flip cakes and cook until browned on the bottom.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 84 | 42% |
| Total Fat 9.3g | 12% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 396mg | 17% |
| Potassium 122mg | 3% |
| Total Carbs 16.95g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 6.87g | 5% |
| Protein 11.65g | 19% |
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