| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Ckright3 |
12 |
servings |
INGREDIENTS
| 4 |
lg |
Eggs; separated |
| 1 1/4 |
c |
Whole milk ricotta |
| 1 |
tb |
Sugar |
| 1 |
tb |
Melted butter |
| 1 1/2 |
tb |
Grated lemon zest |
| 1/2 |
c |
All-purpose flour |
|
|
Oil for cooking the pancakes |
|
|
Sauteed Apples; see * Note |
|
|
Warm maple syrup |
INSTRUCTIONS
* Note: See the "Sauteed Apples" recipe which is included in this
collection.
Whisk egg yolks, ricotta, sugar, butter and zest together in a bowl. Stir
in flour until just combined. In a separate bowl beat egg whites until they
hold stiff peaks. Carefully fold whites into the ricotta mixture. Heat a
heavy griddle or skillet and brush lightly with oil. Drop the batter onto
griddle in 1/4-cup batches and cook until lightly golden (about 2 minutes).
Turn and cook the other side. Keep warm while cooking the rest of the
pancakes. Serve immediately with Sauteed Apples and warm maple syrup. This
recipe yields about 12 four-inch pancakes.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9652 broadcast 08-21-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-04-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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