recipe from Bradley Ogden's
Breakfast, Lunch & Dinner
Makes 1 Dozen 4-inch Cakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 3 tablespoons unsalted butter melted
- 1/2 cup ricotta cheese
- 3/4 cup milk
- 1 egg, separated
- Grated zest of 1 lemon
- 3/4 cup thinly sliced fresh strawberries
In a large mixing bow, sift together the
dry ingredients. In a medium bowl combine the melted butter,
ricotta cheese, milk, egg yolk, and lemon zest. Mix well.
Make a well in the dry ingredients and add the milk mixture,
stirring until the dry ingredients are just moistened. In
a small, dry clean bowl beat the egg white until soft peaks
form. Gently fold the egg white into the batter. Add the berries,
being, being careful not to overmix. Cook according to the
hotcake technique below.
Dust with powdered sugar, garnish with sliced strawberries,
and serve with Pistachio Praline Butter.
Grease a seasoned pancake griddle, if necessary, and place
over moderate heat. The griddle is hot enough when a few drops
of water dance on the surface. Using a scant 1/4 cup of batter
for each hotcake (unless otherwise instructed), pour the batter
onto the hot griddle.
Cook the hotcakes on the first side until
they are puffed and full of bubbles, looking dry at the edges,
then turn and cook for one minute or until cooked through.