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Lemon Ricotta Puff Pancakes With Vanilla Scented Sauce

Lemon Ricotta Puff Pancakes With Vanilla Scented Sauce is a breads recipe made with Batter, Eggs, Buttermilk, Sugar, and Ricotta Cheese. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• Batter
• 3
• 1 1/2 cup
• 3 tbsp
• 1 cup
• 1 1/2 cup
• 1 tsp
• 1 tsp
• 1/4 tsp
• 1/2 tsp
• 1 cup
• 1/2 cup
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   Batter: In a medium-sized mixing bowl, beat togehter the egg yolks, buttermilk, sugar and ricotta cheese.

2. 2

   In a separate bowl, whisk together the flour, baking soda, baking powder, lemon zest, nutmeg and salt.

3. 3

   In a third bowl, beat the egg whites until stiff but not dry.

4. 4

   Mix the dry ingredients into the buttermilk mixture with a few quick strokes.

5. 5

   Fold in the egg whites.

6. 6

   Heat a lightly greased griddle or sillet over medium heat until hot enough to evaporate immediately a drop of water, and drop the batter, by quarter-cupfuls, onto the heated griddle.

7. 7

   Cook for about 2 1/2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes over.

8. 8

   Cook for about 1 minute on the second side.

9. 9

   They should be a very light golden brown when finished.

10. 10

    If you wish the pancakes may be made a day ahead, cooled on a wire rack, then wrapped tightly and refrigerated.

11. 11

    To reheat, preheat your oven to 375F, place the pancakes on a lightly greased baking sheet, and heat for 5 minutes.

12. 12

    Sauce: Mix all of the ingredients until smooth in a small mixing bowl.

13. 13

    For an ultra-smooth sauce, blend in a blender or food processor.

14. 14

    Refrigerate until needed.

15. 15

    Available through our catalogue.