Ricotta pancake

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Nb persons: 0
Yield: 2 cups
Preparation time:
Total time:
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Ingredients
2 cups	all-purpose flour
1 1/2 teaspoons	baking powder
1 1/2 cups	whole ricotta cheese
1 cup	whole milk
3 large	eggs, separated
1/4 cup	sour cream
1 tablespoon	chopped fresh thyme leaves
2 teaspoons	grated lemon zest
1 cup	chopped pecans
1 teaspoon	salt
Thyme-Infused Syrup, recipe follows Directions Preheat a griddle to 350 degrees F. In a medium bowl, combine the flour and baking powder. In a large bowl, combine the ricotta cheese, milk, egg yolks, and sour cream. Whisk until smooth. Stir in the thyme, lemon zest, pecans, and salt. Add the flour mixture, stirring until smooth. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the ricotta mixture. Ladle about 1/3 cup of the batter for each pancake onto the hot griddle, or in a large nonstick skillet over medium heat. Cook the pancakes for 2 to 3 minutes, or until tops are covered with bubbles and the edges look dry. Turn, and cook on the other side. Repeat the procedure with remaining batter. Transfer to a serving platter and serve immediately with Thyme-Infused Syrup. Thyme-Infused Syrup:
1 cup	sugar
2 cups	water, plus 1 teaspoon cold water, for slurry
20	fresh thyme sprigs
1 1/2 tablespoons	cornstarch

In a small saucepan, over medium heat, whisk the sugar and water together to combine. Add the thyme sprigs; then reduce the heat, and simmer for 3 minutes. Combine the cornstarch and 1 teaspoon of water in a small bowl until well mixed. Add the cornstarch slurry to the sugar mixture and simmer until thickened to a syrup. Remove from the heat, and strain into a serving bowl. Discard the thyme sprigs.

Yield: 2 cups

Recipe uploaded with Shop'NCook for iPhone.

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