We love pancakes in all different shapes and sizes, and this creative version from Laura Davis is no exception.
Text And Photo By Laura Davis
Pancakes are a food that transcends cultures. There are too many versions that vary from culture to culture to name them all. In North America, it is a classic breakfast food. It is for special occasions or for a weekend breakfast with family or friends. It is comfort food and there is usually memories attached. My family has spent many a Sunday making our favorite pancake recipes with maple syrup and bacon or sausages. Each person can be accommodated easily for likes and dislikes. Additions to a favorite pancake batter is as simple as sprinkling fresh or frozen berries, bananas, grated apples, nuts, granola, chocolate chips, or dried fruit over the top of the pancake while it is on the griddle. Or just plain, simple and completely delicious. The options are almost endless! It can be quite an event to make pancakes while hungry mouths are waiting to be fed.
I have come across a couple of recipes that were souffled pancakes which were basically pancakes with the egg whites separated, whipped and folded into the batter for a fluffier pancake. They were still made on a griddle. I like the idea of making a large pancake like a Dutch baby or pannekoeken (I have seen different spellings for this so forgive me if this is not correct) which is a family favorite. I have had a lot of fun making variations of a recipe I came up with. I have had some really good results along with a couple of duds. That is OK with me. It is all a part of this cooking adventure I am on.
I am really happy with the ricotta-lemon version and hope that you will agree. It is fairly easy to make even though there is the extra step of whipping the egg whites. This could also be made in smaller pans for personal sized pancakes just like pannekoeken or Dutch babies can be. Berries are optional, but highly recommended. Frozen or fresh blueberries, strawberries, blackberries and raspberries work well. For those of you looking for an alternative to berries, a sprinkling of chopped walnuts instead of the berries is delicious. Sprinkle a few berries (or walnuts) over the top after you have put it in the pan and sprinkle turbinado (raw sugar) or brown sugar over them before baking. Serve with a light sprinkling of powdered sugar and a light maple syrup or Lyles’s golden syrup.
- ¾ cup (75 g) of all purpose flour
- ⅓ cup (63 g) of sugar
- ½ teaspoon salt
- 4 eggs separated
- 4 tablespoons of unsalted butter (2 melted and 2 for the pan)
- ⅔ cup (165 g) of ricotta, whole or part skim
- ¼ cup (60 ml) of lemon juice
- zest of a lemon
- ½ teaspoon of vanilla
- ¼ cup (42 g) of fresh or frozen berries
- Turbinado or raw sugar for sprinkling over the top
- Confectioners sugar for a light dusting
- A light maple syrup or Lyle's golden syrup
- Preheat the oven to 375 degrees and preheat a 10-inch iron skillet or saute pan.
- Mix flour, sugar and salt in a bowl.
- Mix eggs yolks, drained ricotta, butter, lemon juice, zest vanilla in a large bowl and mix well.
- Place the separated egg whites in a mixing bowl and whisk to stiff peaks.
- Add the flour mixture to the wet mixture and combine well. Add a small dollop of the egg whites and mix in to lighten the batter. Add the remaining egg whites and fold in with a spatula until combined.
- Remove the pan from the oven and put 2 tablespoons of butter it it. When the butter has melted add batter, sprinkle a few berries across the top and sprinkle on about a tablespoon or 2 of turbinado sugar. Return the pan to the oven. Bake for 20 to 25 minutes. When the pancake is puffed and lightly browned on top it is ready.
- Serve with a light sprinkling of confectioners sugar and serve with syrup of choice.
Laura Davis is the author of the blog Sweet Savory Planet and has a life long culinary passion with southern roots originating in her home state of Alabama. She has a degree in nutrition from University of Texas at Austin.