9.23.16 Ricotta Pancakes - WFSB 3 Connecticut

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9.23.16 Ricotta Pancakes

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Ricotta pancakes

From Chris Carlson at Sur La Table

1/2 cup whole-milk ricotta, drained

2 large eggs, separated

3/4 cup whole milk

1/2 teaspoon  vanilla bean paste

1tablespoon lemon zest

1 cup unbleached  all-purpose flour

1/2 teaspoon  baking powder

1/2 teaspoon  sea salt

1tablespoon granulated  sugar

Melted butter for cooking pancakes

To prepare the syrup:

In a medium saucepan, combine berries, water, sugar and lemon juice; bring to a boil over medium heat. R

educe heat and simmer  berries until juices are thick and reduced, about 10 minutes. 

Using a hand blender, puree the berries  until smooth.

Pass mixture through a fine-mesh sieve using a spatula to press mixture through; discard seeds.

Transfer mixture to a syrup pitcher and set aside.