Saturday morning was a lovely, lazy, stay-in-bed kind of morning…for my husband.
I was awake at seven, and while the bed was cozy and the freak heatwave had been replaced by typical October morning mist, I was restless and scrolling through the internet on my phone. I came across a post by my good (Facebook) friend, Martha Stewart.
ottage cheese ricotta pancakes with lemon, just as I made them.
2-percent cottage cheese Ricotta Cheese
Cooking: Ricotta Pancakes with Lemon
I was suddenly motivated enough to un-snuggle myself from my dude and get moving on flapping some jacks. Martha’s post featured 23 recipes for pancakes, but the one that jumped out at me was the orange-ricotta pancake. It looked incredible, and I knew I had all the ingredients. Bonus!
What I actually made however, were the cottage cheese pancakes with lemon. Only, with ricotta, instead of cottage cheese. Also, I added the lemon zest directly into the batter. Ok, maybe I should have stayed in bed a little longer since I misread the recipe completely, but guess what. They were delicious, and nutritious.
Here’s the recipe for the c
Makes 2 dozen; serves 6
• 6 large eggs, separated, yolks lightly beaten
• Pinch cream of tartar
• 2 cups
• 1/4 cup granulated sugar
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 teaspoon ground cinnamon
• Vegetable-oil cooking spray
• 1 tablespoon confectioners’ sugar
• 2 lemons (1 zested; 1 cut into wedges)
1. Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form. (I was doing this by hand in an effort to burn some of the calories I was about to eat. The clatter of the whisking woke up the Mister, but when pancakes are involved, who can ever be mad?)
2. Heat a griddle or large skillet over medium-high heat. Stir together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula. (If you are Megan, add lemon zest to batter now.)
3. Spray griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are golden brown, about 3 minutes more. Divide confectioners’ sugar among pancakes. Serve sprinkled with lemon zest and with lemon wedges on the side.
Note, I have been out of confectioners’ sugar for almost six months. These pancakes are yummy without it. Serve plain with a squirt of lemon, or with real maple syrup on the side. Happy accidents and happy tummies! Also, I decided to cut this recipe in half when I made it. We didn’t need 2 dozen pancakes, deliciously healthy or not!
Thanks to Marthastewart.com for the inspiration.
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