Meyer Lemon Ricotta Pancakes
with Macerated Strawberry Coulis
Prep Time: 25
min Inactive
Prep Time: 30 min Cook Time: 10 min 4 servings
Ingredients
Strawberry coulis:
1 quart strawberries, topped and quartered
1/2 cup orange juice
Pancakes:
2 cups all-purpose flour
3/4 cup sugar – Suggested
to Half
1/2 teaspoon salt, plus a pinch for egg whites
1 heaping teaspoon baking powder
4 eggs, separated
1 heaping cup ricotta cheese
3/4 cup milk
2 Meyer lemons, zested and juiced
Butter, for cooking the pancakes
Powdered sugar, for dusting
Directions
Strawberries:
Toss the strawberries with the sugar and orange juice.
Cover and let sit at room temperature for at least 30 minutes.
After the berries and sugar have macerated and become
very juicy, remove 1/2 of the berry mixture, put it in a food processor and
puree until smooth. Return it to the rest of the berries and reserve until
ready to use.
Pancakes:
Sift together all of the dry ingredients in a large
bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and
juice, and mix until it becomes homogeneous. Make a well in the dry
ingredients, add the wet ingredients to the well and whisk until combined.
Preheat a griddle.
In another bowl, using a whisk or electric mixer, beat
the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into
the flour mixture in thirds. Do this quickly and gently so the pancakes will be
light and fluffy.
Melt small pats of butter onto the preheated griddle,
and spread it around with a paper towel to remove any excess butter. Spoon or
ladle the pancake batter onto the prepared griddle to desired size of the
pancake. When the top of the pancake is full of holes, like bubbles have risen
to the surface and burst, the pancake is ready to flip. Flip the cakes and cook
until the bottom is golden brown.
Remove the pancakes from the grill to serving plates.
Top with the macerated strawberry coulis and garnish with powdered sugar.
