LEMON-POPPY SEED RICOTTA PANCAKES
For a special breakfast treat, serve these irresistible pancakes from Brooklyn Flea vendor Betsy Devine (Salvatore Bklyn).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 8
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together flour, baking powder, sugar, and salt. In a large bowl, mix together ricotta, milk, egg yolks, and vanilla. Add the flour mixture to the cheese mixture and mix until batter is just combined. Stir in lemon zest and poppy seeds.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Gently fold egg whites into batter.
- Heat a griddle or large nonstick skillet over medium-high heat; brush surface with butter. Working in batches, ladle 1/3 cup batter for each pancake on griddle, leaving space as they will spread. Cook until golden and top begins to bubble, 3 to 4 minutes. Gently turn and continue cooking until bottoms are light brown, 3 to 4 minutes more. Serve immediately with ricotta and honey syrup.
FOUR SEASONS' LEMON-RICOTTA POPPY SEED PANCAKES
This delicious recipe for lemon-ricotta poppy seed pancakes is an interesting twist on breakfast and is courtesy of Joan Nathan's "The New American Cooking."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 16 pancakes
Number Of Ingredients 13
Steps:
- Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat until they form firm, glossy peaks.
- In a large bowl, beat together ricotta, butter, egg yolks, and vanilla. In a medium bowl, whisk together flour, baking powder, sugar, salt, lemon zest, and poppy seeds. Using a rubber spatula, stir flour mixture into ricotta mixture.
- Fold a large spoonful of whipped egg whites into ricotta mixture. Continue folding in remaining egg whites.
- Coat a griddle or large skillet with oil and heat over high heat until very hot, then reduce heat to medium. Working in batches, place 1/4 cup batter for each pancake on griddle, leaving space, as they will spread. Cook until golden and top begins to bubble, about 2 minutes. Gently turn and continue cooking until bottoms are light brown. Transfer to a serving plate and keep warm until all the pancakes have cooked. Serve with maple syrup and berries.
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