o Breakfast

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Lemon-Ricotta Hot Cakes

Posted by: cookingrvc (My Page) on Mon, Nov 18, 02 at 21:26

These are awesome. Published in the NY Time and adapted from a Manhattan restaurant (the name escapes me). Lemon-Ricotta Hot Cakes

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large eggs -- separated, 1 1/2 cups whole-milk ricotta cheese, 1 stick Unsalted butter -- melted and cooled, 1/2 teaspoon vanilla extract, 1/2 Cup All purpose flour, 1/4 Cup Sugar, 1/2 teaspoon Salt, 2 T. grated lemon zest, Powdered sugar for dusting

Heat a griddle. Whip egg whites until they hold firm glossy peaks, and set aside. Beat ricotta, butter, egg yolks, and vanilla together and set aside.

Whisk together flour, sugar, salt, and zest. With a rubber spatula, stir dry ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg whites into the batter then gently fold in the remainder.

Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for each hotcake on the griddle, allowing space for spreading. Cook until golden on the bottom and the top shows a bubble or two. Gently flip, and cook until undersides are light brown. Dust with powdered sugar.

Source: "NY Times"

Entered by Patty_WV

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