Lemon Pancakes
Lemon Pancakes
(11)
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| quick-n-easy | |
| Hands-on time: | |
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| Total time: | |
| Yield: | Twenty 4" pancakes |
Ingredients
Pancakes
- 3 large eggs, separated
- 2 cups buttermilk
- 3 tablespoons sugar
- 1 cup ricotta cheese
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons lemon zest (the grated rind of 1 large lemon) OR 1/2 teaspoon lemon oil
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Honey Butter
- 3/4 cup soft butter
- 1/4 cup honey
Vanilla Sauce
- 1 cup ricotta cheese
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
1) In a medium-sized mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese.
2) Add the flour, baking soda, baking powder, lemon zest or lemon oil, nutmeg and salt, stirring to thoroughly combine.
3) In a separate bowl, beat the egg whites until stiff but not dry, and gently fold them into the batter, stirring till no streaks of white remain.
4) Heat a lightly greased griddle or skillet over medium heat until hot enough to immediately evaporate a drop of water; about 350°F if you have an electric griddle with a thermostat. Drop the batter, by quarter-cupfuls, onto the heated griddle. A muffin scoop works very well here. Use the back of the scoop (or a spoon) to gently spread the cakes into circles; the batter is a bit stiff, and might need some coaxing.
5) Cook for about 2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes over. Cook for about 1 1/2 minutes on the second side. They should be a very light golden brown when finished.
6) To serve with honey butter: Stir together the soft butter and honey till smooth.
7) To serve with vanilla sauce: Mix all of the ingredients until smooth in a small mixing bowl. For an ultra-smooth sauce, blend in a blender or food processor. Refrigerate until needed. Thin with 1 tablespoon milk or cream if sauce is too thick.
8) Serve hot pancakes with honey butter OR vanilla sauce.
Reviews
07/09/2010- I followed the recipe exactly with no substitutions and was not pleased with the taste of the pancakes or the vanilla-Ricotta sauce. The pancakes were not very flavorful or light and I thought the sauce was a strange- tasting accompaniment.
The lightness of these pancakes relies on using egg whites, folded into the batter as well as using buttermilk instead of regular milk. A light hand when mixing is important for this recipe - both in mixing the buttermilk and dry ingredients or folding in the beaten egg whites. The sauce will be smoother if you use a blender or food processor. You can always call the Baker's Hotline directly to talk about recipe success or challenges at 802-649-3717. We're here to help! Irene @ KAF.
03/21/2010- I don't go through milk quickly, which allows me to seek out recipes using buttermilk/sour milk on a regular basis. This one's a real keeper. It takes only a few extra minutes to whip up (owing to the egg whites), it's customizable in terms of added flavors, it takes to white whole wheat flour well, and it uses lots of sour milk! I love their egginess; they're delicious without being heavy, so they pair well with other foods. Thanks for another slam dunk, KAF!
- 05/20/2009
- I have a 3 year old who adores pancakes, so in the last couple years I have tried at least 15 recipes. This one is fabulous! I substituted dried buttermilk as directed in the recipe notes, and cottage cheese for the ricotta since that is what I had. Also, I opted to use Smucker's Simply Fruit Spread rather than the honey butter or vanilla sauce (less work), and it was so good I don't see myself ever doing differently. I cannot tell you how wonderful they were. Plus I feel good about the added protein from the extra egg and cottage cheese. Try them, you will not be disappointed! Thank you KAF!
Thank you for sharing your recipe alterations! What a delicious treat! Irene at KAF
- 04/20/2009
- 04/13/2009
- the pancakes were light, soft, and chewy. great with homemade strawberry syrup and blueberry syrup. didn't prefer the vanilla sauce...had a toothpaste like consistency.
Thanks for your evaluation of the vanilla sauce. If you - or others - find it too thick, thin it with 1 Tablespoon milk or cream until it reaches the consistency you desire. Irene at KAF
- 04/08/2009
- I, too, made these from the cookbook under the name Zephyr pancakes. So yummy. The nutmeg is stronger than the lemon flavor, so I may zest two lemons next time. These are so light they almost float off the plate! Delicious with honey butter. Not for everyday because of the extra time involved, yet simple enough to whip up if the ingredients are on hand.
- 03/31/2009
- The pancakes were very light and fluffy. We served them with both the honey butter and the Vanilla Sauce and loved them both. We added fresh strawberries with the Vanilla Sauce and just couldn't get enough, they were so good.
03/29/2009- Light, lemony and somehow creamy. Very good pancakes that went across really well with my wife and 10-year old. And they leave the kitchen and family room smelling like lemons.
- 03/29/2009
- I made these today, but from the recipe out of the Baker's Companion which has them listed as Lemon Zephyr pancakes. It just calls for the ricotta topping. So I would be interested in trying the the lemon honey butter topping. I served the sauce on the pancakes with fresh sliced strawberries (heaven) and then some with a thickened raspberry sauce made from frozen sweetened raspberries. I liked the strawberries best as the raspberry sauce was too sweet where the berries provided a tart counterpoint to the sweet ricotta sauce and lemon. I have made them before with slightly sweetened and thickened strawberry sauce and loved them that way too. I think I would try fresh raspberries next time with the lemon honey butter sauce. The tartness of the berries would be great. This is the second time I have made this recipe and I rated it with an Excellent rating in my cookbook the first time.
- 03/22/2009
- If you are making this recipe, DO NOT USE A SKILLET!!! I could not find my griddle so I decided to use the skillet instead. For some reason, the pancakes would burn and then be uncooked on the inside. I tried 3 skillets, lowering the heat to almost nothing, pouring a smaller amount of batter on to the skillet, only making one at a time, and then making one tiny silver dollar size pancake by itself but nothing worked. Having wasted half the batter I then decided to use the waffle iron I have and they turned out delicious! I only used 1 tablespoon of lemon zest and they were wonderful. Definitely would make again, and hopefully I can find my griddle to actually make pancakes. The honey butter was quite tasty on them too!
