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Lemon Ricotta Pancakes with Candied Cranberries #OurFamilyTable

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Today we are sharing breakfast recipes. Christie encouraged the group: "We are guilty of having breakfast for breakfast, lunch, dinner, and even dessert! Um.... chocolate waffles? Hello? Show us how you serve up breakfast for your family."

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!


 Lemon Ricotta Pancakes with Candied Cranberries
If you've been following me for awhile, you'll know that I am pancake-challenged. I can make beautiful crêpes. My Dutch oven pancakes are dreamy. But try to make fluffy buttermilk pancakes and they are a flop. I finally created a recipe that makes pancakes that aren't unintentionally flat: ricotta pancakes! The lemon and candied cranberries in this recipe make them a little bit more fancy.

Ingredients
Pancakes
  • 2 C whole milk ricotta
  • 2 T  freshly squeezed lemon juice
  • 2 T finely grated lemon zest from an organic lemon
  • 2 C flour
  • 2 T baking powder
  • 1/2 t kosher salt
  • 4 large eggs, separated
  • 4 T organic granulated sugar, divided
  • 1-1/2 C whole milk
  • melted unsalted butter for brushing

 Candied Cranberries
  • 2 C fresh or frozen cranberries
  • 1-1/4 C organic granulated sugar
  • 3/4 C water
Procedure
Candied Cranberries
In a small saucepan, combine the sugar and water. Bring to a simmer, stirring to dissolve the sugar completely. Place thawed cranberries in a medium bowl or top of a double boiler. Pour the syrup over the cranberries. Set the bowl over a saucepan of simmering water and cook over very low heat until the syrup is pink and the cranberries are tender but still holding their shape, approximately 25 to 30 minutes. Remove the bowl from the saucepan and let the cranberries cool completely. Refrigerate until chilled. The syrup will thicken as it cools.

Pancakes
Whisk flour, baking powder, and salt in a large bowl. Beat egg whites in a medium bowl until frothy. Gradually beat in 2 T sugar, until stiff peaks form.


In another bowl, blend together milk, egg yolk, ricotta, lemon zest, lemon juice, and remaining 2 T sugar. Gradually add dry ingredients to the yolk mixture. Whisk until just moistened.


Add in egg white mixture; fold just to blend.

Heat a griddle or heavy skillet over low to medium heat. Brush with melted butter. Using scant 1/3 C batter for each pancake, Scoop batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, approximately 1 to 2 minutes. Flip pancakes and cook until browned and just cooked through, approximately another minute.


Transfer pancakes to plates. Serve with candied cranberries.
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Comments

  1. KarenMarch 17, 2019 at 9:52 AM

    I love how thick and fluffy they are! I often have leftover ricotta, so this recipe would be perfect.

    ReplyDelete

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