| 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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