Lemon Ricotta Pancakes

This special Red and Gold post is my tribute to the San Francisco 49ers.  Even though I can't stand the game of football, I am so happy that they've made it to the NFL playoffs.  Why?  There's one very good reason - it makes my Sunday grocery shopping ritual so much more pleasant, especially during game time.  It's so gratifying when I have my choice of parking spaces, even in the notoriously packed Costco parking lot, and at midday.  I even whiz through the line-free checkout stand in record time!  So, go on, football fans.  Keep watching those playoff games so I can continue to enjoy some quiet, crowd-free shopping bliss.

I really don't understand the excitement in watching grown men chasing a ball around a field, wearing tights.  Yes, they are so tights.  I have tried watching a few games.  Most of the time they just put me to sleep.  I've even been known to fall asleep in the middle of Superbowl parties.  I blame the sports announcers for that.  Their voices are just so dull.  I guess it doesn't help that they're also talking about a sport that's so technical - third-and-nine here and first-and-twenty there.......yup, snoozefest.    

Well, when you awake from your football induced nap, these lemon ricotta pancakes will be a great reward for your efforts in trying to watch a game through.  The ricotta really makes these pancakes soft and fluffy, while adding just a hint of creamy cheese flavor.  I know, it sounds odd to have cheese in pancakes, but this recipe really works.  The bright lemon balances the creamy ricotta nicely.  Top these lovely golden cakes with powdered sugar, your favorite fruit, maple syrup or honey.  Then, enjoy these while watching your favorite movie.....you deserve it.   

Lemon Ricotta Pancakes      

Yields 16 (3 1/2 inch) pancakes

5 tablespoons unsalted butter, plus more for coating the frying pan

1 cup whole milk

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon fine salt

3 large eggs, yolks and whites separated

2 tablespoons granulated sugar

1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)

3/4 cup whole-milk ricotta cheese

1. Place butter and milk in a small saucepan over medium-low heat, stirring occasionally until butter has melted; remove from heat and let cool slightly.

2. In medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt; set aside.

3. Place egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl and whisk to combine. Whisk in a quarter of the milk-butter mixture (to temper the eggs), then whisk in the remaining milk-butter mixture until smooth.

4. Add the reserved flour mixture and stir with a rubber spatula until just combined (do not overmix). Set aside.

5. In a clean medium bowl, whisk egg whites to soft peaks (they should bend like soft-serve ice cream). Halfway through whisking them, sprinkle in the remaining 1 tablespoon sugar and 1/2 teaspoon salt.  Using the rubber spatula, fold the whites into the reserved batter until just combined.

6. Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese (the batter will be lumpy and streaked with ricotta).  Set aside.

7. Heat a large nonstick frying pan or griddle over medium heat until hot, about 4 minutes.  

8. Lightly coat the pan's surface with butter, then use a 1/4 cup measure to scoop the batter into the pan.  Cook until bubbles form on top of the pancakes, about 4 to 5 minutes.  Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more.  Repeat with the remaining batter.  Serve with powdered sugar, fruit, maple syrup, or honey.