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Ricotta pancake

Ricotta pancake Categories:
Nb persons: 0
Yield: 2 cups
Preparation time:
Total time:

    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

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