Pancakes were on the menu for Valentine’s Day 2021. The recipe from the NYT is so delicious.
Light, Fluffy and Rich Pancakes
By Mark Bittman
YIELD 4 servings
TIME 20 minutes
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.
1 cup ricotta or cottage cheese
1 cup sour cream or plain yogurt
3 eggs, separated
½ teaspoon baking soda
1 cup all-purpose flour
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
Butter or grapeseed or other neutral oil as needed
Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
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.