Social Hall Cookbook: Berry Ricotta Pancakes

Guys. These are the like….the BEST pancakes ever. Swear.

Berry Ricotta Pancakes

via

I made these a while back for Ben, and they are amazing. So good in fact, that I ate the leftovers for lunch the same day. The recipe is included in Glamour magazine’s “100 Recipes Every Woman Should Know.” They weren’t kidding about this one. I followed the recipe to a T, and it was perfection. It’s a bit more involved than regular pancakes, but it’s totally worth it. So go surprise your sweetie with an impressive chef-y plate of pancakes this weekend!

Berry Ricotta Pancakes

Serves 2 to 4

  • 1 lemon
  • 1 pint fresh raspberries
  • 1/3 cup plus 1 tbsp. sugar
  • 2 cups all-purpose flour
  • 1/4 tsp. salt
  • 1 tbsp. baking powder
  • 1 cup ricotta cheese
  • 1-1/4 cup milk
  • 4 eggs, separated
  • Butter and good maple syrup for serving

EQUIPMENT: 4 mixing bowls (I know, I know – but it’s still worth it), hand mixer, wooden spoon, non-stick skillet, measuring cup

1. Zest the lemon into a medium-sized mixing bowl, being careful not to include any of the bitter, white pith.

2. Add the raspberries to the bowl. Stir in 1/3 cup sugar, gently crushing the raspberries with a wooden spoon. Set aside while making the pancake batter.

3. In a separate medium-sized mixing bowl, combine the flour, salt, 1 tbsp. sugar and the baking powder.

4. In a third bowl (use a larger one here), beat the ricotta cheese with the milk and egg yolks. Add the flour mixture to the ricotta mixture, and stir until just combined. Let the batter sit for 10 minutes.

5. In a fourth bowl, beat egg whites with a handheld mixer until they hold soft peaks.

6. Gently fold the raspberries with their juices into the batter, and then fold in the egg whites. (You want little clumps of egg whites in the batter. The important thing is not to overmix it.)

7. Heat a large non-stick skillet over moderately low heat. Melt 1/2 tbsp. butter at the center of the skillet, where you will spoon the batter.

8. Spoon the batter into the hot skillet, directly onto the melted butter.

9. Cook each pancake until the bottom is golden brown and the bubbles on the surface begin to break, about 2 minutes. Using a spatula, flip the pancake quickly. Cook until golden brown, about 1 minute longer.

10. Serve finished pancakes with butter and maple syrup.

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