Lemon Ricotta Pancakes | America's Test Kitchen
Ricotta cheese in pancakes? Sounds great. But how do you make them moist, tender, and fluffy instead of wet, heavy, and leaden?
Keywords
- Fruit
- ATK Staff Pick
- Breakfast & Brunch
- Cheese
- Main Courses
Ingredients
- 2/3 cups (3 1/3 ounces/94 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces (227 grams) (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
- 3 Golden Delicious apples, peeled, cored, halved, and cut into 1/4-inch pieces
- ¼ cup dried cranberries
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- Pinch salt
- Pinch ground nutmeg
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