FOUR SEASONS' LEMON-RICOTTA POPPY SEED PANCAKES

Four Seasons' Lemon-Ricotta Poppy Seed Pancakes image

Provided by Martha Stewart

Yield Makes 16 pancakes

Number Of Ingredients 13

6 large eggs, separated
1 1/2 cups whole-milk ricotta cheese
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 cup sugar
1/2 teaspoon salt
Zest of 2 large lemons
1 tablespoon poppy seeds
Vegetable oil, for griddle
Maple syrup, warmed
Berries, for garnish

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.