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Recipes

SARAH’S LEMON MAPLE RICOTTA PANCAKES

Tina Hartell

Utterly delicious – light and fluffy!

3/4 cups whole-milk ricotta

3 large eggs, separated

1/2 cup milk

2 Tblsp Bobo’s Mountain Sugar

3/4 cups flour (all purpose or whole wheat pastry flour)

1/2 tsp baking powder

1/4 tsp salt

Grated zest from 1/2 lemon (when using zest, try to find organic lemons.)

Fresh berries or sliced fruit for serving with more Bobo’s, of course

Combine ricotta with egg yolks, milk and maple syrup.  In separate bowl whisk together flour, baking powder, salt and lemon zest.

Pour the wet ingredients into the dry and blend with spoon until just moistened and combined.

Whip the egg whites until stiff.  Add 1/4 of the beaten whites into batter, folding gently.  When incorporated, fold in remaining whites.

Cook pancakes in a buttered skillet or griddle over medium low heat,  about 2 minutes per side.  Serve with any kind of berries or sliced peaches or other fruit.    I like to heat about 1/2 cup of Bobo’s with some butter to top these goodies – YUM!

*if batter seems too runny, the ricotta used might have held a lot of liquid.  Next time, drain ricotta in a cheesecloth lined sieve for 1/2 hour or so before using.