Ricotta Hot Cakes with Lemon and Fresh Berries
Serving Size
4-6 servings
Ingredients
- 1 3/4 cups (425 mL) unbleached flour
- 2 tsp (10 mL) baking powder
- 2 tsp (10 mL) baking soda
- 1/2 tsp (2 mL) salt
- 2 Tbsp (30 mL) sugar
- 2 lemons, juiced and zested
- 1 1/2 cups (375 mL) 3% homogenized milk
- 1 1/2 cups (375 mL) Ricotta cheese, drained
- 2 Tbsp (30 mL) butter, melted
- 2 eggs, whites and yolks separated
- 2-3 Tbsp (30-45 mL) butter (for cooking)
- fresh berries
- whipping cream (optional)
- maple syrup (optional)
Directions
| 1. | In a large bowl, combine flour, baking soda, baking powder, salt and sugar. In a separate large bowl, whisk the remaining ingredients (except egg whites). With an electric mixer, whip egg whites until stiff peaks form. |
| 2. | Pour the wet ingredients into the dry ingredients, folding them together very gently. Fold in egg whites. |
| 3. | Heat griddle or frying pan over medium heat. Melt butter on a griddle or pan. Using a 1/3 measuring cup, drop the batter onto a heated pan. Cook until bubbles form on top of the cake and flip. Cook until golden brown. Repeat with the remaining batter. Hot cakes can be kept warm in the oven at 275 °F while cooking the next batch. Serve immediately with fresh berries, whipped cream and maple syrup. |
Recipe created by chef Ben Kramer
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