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Light, Fluffy and Rich Pancakes

5.0(2316)

Basic pancakes 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.

by Mark Bittman

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Breakfast, Weeknight, Pancakes, Main Course

Servings

4 servings

Total time

20 min

Calories / serving

362 kcal

Ingredients (10)

serves

1 cup ricotta or cottage cheesericotta
1 cup sour cream or plain yogurtyogurt
3 eggs, separatedegg
1/2 teaspoon baking sodabaking-soda
1 cup all-purpose flourflour
Dash saltsalt
1 tablespoon sugarsugar
2 tablespoons lemon juicelemon-juice
2 teaspoons grated lemon zestlemon
Butter or grapeseed or other neutral oil as neededbutter

Instructions (3 steps)

01Beat 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.
02Heat 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.
03Add 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.

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Rich recipe — supports nutrition-aware planning.