These delicate pancakes contain only a small amount of flour. Eggs rather than baking powder make them airy.
3 eggs, separated
3/4 cup ricotta cheese
1/4 cup flou
1/4 teaspoon salt
1 teaspoon lemon zest, finely chopped
Oil for cooking pancakes
Beat egg yolks until thick and pale. Stir in ricotta. Add flour, salt and lemon zest, stirring just to combine. Put egg whites in a bowl and beat until stiff but not dry. Gently fold egg whites into batter until just combined.
Lightly oil a griddle over medium heat. Portion batter with a 2-ounce ladle onto hot griddle, leaving space between pancakes. Cook until bubbles cover surface of pancakes and undersides are golden brown, about 2 minutes. Gently turn pancakes and cook until second side is golden brown, about 2 minutes. Serve with Plum-Raspberry Compote (see recipe), creme fraiche, sour cream or jam.
Yields 12-16 3-inch pancakes
PER PANCAKE: 40 calories, 3 g protein, 2 g carbohydrate, 2 g fat (1 g saturated), 43 mg cholesterol, 63 mg sodium, 0 fiber.
If the compote is too juicy, strain off some of the syrup that forms and use it in cocktails or over ice cream. You can vary the compote by adding a small amount of red wine or liqueur such as Cointreau or amaretto before the fruit cools.
3/4 cup sugar
1/2 cup water
1 vanilla bean, split
2 pounds plums, pitted and each cut into 4-6 chunks
1/2 pint raspberries
Lemon or orange zest to taste
Combine sugar and water in saucepan and stir over medium heat to dissolve sugar. Split vanilla bean, scrape seeds into water mixture, add the bean, bring to a boil, then simmer 10 minutes. Remove vanilla pod.
Add plums. Simmer gently for 15 minutes, or until plums are soft but still hold some shape. Off heat, stir in raspberries and zest. Taste and add more sugar if desired; let cool.
Serve with Lemon-Ricotta Pancakes (see recipe) or other pancakes or waffles. Leftovers are good over ice cream.
Yields 3 1/2 cups
PER 1/4 CUP: 80 calories, 1 g protein, 20 g carbohydrate, 0 fat (0 saturated), 0 cholesterol, 0 mg sodium, 2 g fiber.
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