Crest Cafe Lemon-Ricotta Pancakes

Note: Serve with fresh strawberries and bananas. Top the fruit with a sprinkling of grated lemon peel and offer warm maple syrup or Berry Coulis to drizzle over the fruit and cakes.

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs, separated
1 tablespoon grated lemon peel
1/3 cup part-skim ricotta cheese
Salad oil

In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.

In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350 degrees F). When hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200 degree F oven for up to 15 minutes.

Makes about 8 pancakes.

Source: Crest Cafe, San Diego, California - Sunset Magazine