Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Yield: Makes twelve 4-inch pancakes; serves 3 to 4
Ingredients: 2/3 cups (3 1/3 ounces), all-purpose flour; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 8 ounces (1 cup), whole-milk ricotta cheese; 2 , large eggs, separated, plus 2 large whites; 1/3 cup, whole milk; 1 teaspoon, grated lemon zest plus 4 teaspoons juice; 1/2 teaspoon, vanilla extract; 2 tablespoons, unsalted butter, melted; 1/4 cup (1 3/4 ounces), sugar; 1 - 2 teaspoons, vegetable oil

Main Courses
Fruit
Cheese
Breakfast & Brunch

By Andrea Geary ･ Appears in Cook's Illustrated September/October 2013, America's Test Kitchen TV

Ricotta cheese in pancakes? Sounds great. But how do you make them moist, tender, and fluffy instead of wet, heavy, and leaden?

A cookbook recipe exclusively for All-Access members from One-Hour Comfort

SERVES Makes twelve 4-inch pancakes; 3 to 4

TIME 45 minutes

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