Lemon Ricotta Pancakes

Thursday, November 19, 2015

Sunday is always about pancakes (and maybe on other days too!). Surprisingly it's really hard to find a restaurant or coffee place that serves decent pancakes in Hong Kong, so here we are again.

I have tried a lot of different recipes and have came to a conclusion that if you want heavenly and fluffy pancakes, you can't cheat with baking powder or baking soda. The key is whisking the egg whites separately.

I adapted this recipe from taste.fourseasons.com, they feature recipes ideas of gourmet chefs from the Four Seasons kitchens all over the world. This particular recipe is created by John Johnson, the executive chef of Four Seasons Hotel New York.

Lemon Ricotta Pancakes
serves 4

Ingredients -

6               Eggs
375 g        Ricotta cheese
110 g        Melted butter, cooled
65 g          All-purpose flour
30 g          Sugar
1/2 tsp.     Salt
2 tbsp.      Grated lemon zest
                 Butter, for griddle or pan

1. Separate the egg whites from the yolks.
2. In a large bowl, combine the egg yolks, ricotta cheese and melted butter.
3. In a separate bowl, combine the flour, sugar, salt and lemon zest. Slowly add to the ricotta mixture.
4. In another bowl, whip the egg whites until they form firm peaks. Fold the egg whites gently into the batter, until just combined.
5. Over medium heat, lightly butter a griddle or non-stick pan. Ladle in a spoonful of batter (I use 1/4 cup for each batter) to form small hot cakes and cook until golden brown on both sides.

* Making pancakes can be very frustrating, especially when you don't have a big pan and need to make one pancake at a time serving 5 - 6 people. I always turn my oven on to 60℃ and keep the cooked pancakes warm. Use a piece of foil to cover the pancakes to retain moisture. And do not try to rush through the cooking time by turning up to high heat, you will just end up getting burnt pancakes!

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