These pancakes are incredibly fluffy due to beating egg whites separately; and very tasty due to lemon and ricotta.
2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt, plus a pinch for egg whites
1 heaping teaspoon baking powder
4 eggs, separated
1 heaping cup ricotta cheese
3/4 cup milk
2 lemons, zested and juiced
Butter, for cooking the pancakes
Powdered sugar, for dusting
Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous.
Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.
Preheat a griddle.
In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks.
Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.
Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter.
Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake.
When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip.
Flip the cakes and cook until the bottom is golden brown.
Remove the pancakes from the grill to serving plates.
Top with the macerated strawberry coulis and garnish with powdered sugar.
Pancake ini dibuat dengan memukul putih telur secara berasingan. Putih telur dipukul sehingga ringan seperti buih sabun dan dicampurkan dengan bahan lain. Ini menyebabkan pancake ini begitu gebu sekali. Ricotta Cheese menambahkan kelazatan pada pancake ini.
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