Light, Fluffy and Rich Pancakes Recipe - NYT Cooking
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misslellaLight, Fluffy and Rich Pancakes Recipe - NYT Cooking
Uploaded by
misslella3/11/2018 Light, Fluffy and Rich Pancakes Recipe - NYT Cooking
Light, Fluffy and Rich Pancakes
By Mark Bittman Y I E L D 4 servings TIME 20 minutes
INGREDIENTS PREPARATION
1 cup ricotta or cottage cheese Step 1
1 cup sour cream or plain yogurt Beat together the ricotta or cottage cheese, sour cream or yogurt and
egg yolks. Combine baking soda, flour, salt and sugar. Beat egg
3 eggs, separated
whites until fairly stiff but not dry.
½ teaspoon baking soda
1 cup all-purpose flour Step 2
Dash salt Heat a griddle or large skillet over medium-low heat while you
finish batter. Stir flour mixture into cheese mixture, blending well
1 tablespoon sugar
but not beating. Stir in lemon juice and zest, then gently fold in
2 tablespoons lemon juice beaten egg whites; they should remain somewhat distinct in batter.
2 teaspoons grated lemon zest
Step 3
Butter or grapeseed or other
neutral oil as needed Add about 1 tablespoon butter or oil to griddle or skillet and coat
surface. When it is hot, add batter by the heaping tablespoon,
making sure to include some egg white in each spoonful. Cook until
lightly browned on bottom, 3 to 5 minutes, then turn and cook
second side. Serve immediately.
PRIVATE NOTES
just now
Basic pancakes are simple to throw together and are guaranteed
to delight a crowd. But go one step further, separating the eggs
and beating the whites, and you turn the ordinary pancake into
something almost soufflé-like. These also contain ricotta, for
extra richness that doesn't weigh the pancakes down.
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