Lemon Ricotta Pancakes | America's Test Kitchen

Name: Lemon Ricotta Pancakes | America's Test Kitchen
Total time: 50 min
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

www.americastestkitchen.com

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

Keywords

Main Courses
Fruit
Breakfast & Brunch
ATK Staff Pick

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