Souffleed lemon ricotta pancakes
Claire Saffitz x Dessert Person · ♥ 4.3K likes · 128.2K views · 18 min video
Read about ricotta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ⅔ cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp kosher salt
- 1 tsp baking powder
- 1 cup whole milk ricotta
- 2 tbsp melted unsalted butter
- 5 whole large eggs
- ¼ cup sugar
Drain the ricotta for an hour or two to remove the excess liquid.
Combine the flour, baking powder, kosher salt and cornstarch and sift into a small bowl.
Separate the eggs, whites into a large clean metal or glass bowl, yolks into another.
Whisk the strained ricotta and melted butter into the yolks until no lumps remain; everything at room temperature.
- 2 tsp vanilla extract
- 1 whole lemon zest
Finely grate in the zest of one lemon, whisk, and add the vanilla extract.
- cream of tartar
Add all the sugar and the cream of tartar to the whites at the start, for a finer, more stable foam.
Whip on medium-low until foamy and turning white, then increase the speed; whip to between medium and firm peaks, glossy going satiny, not matte and dry.
Sift half the dry ingredients over the yolk mixture, add about a third of the whites and fold.
Fold in the rest of the dry; when most of it disappears, fold in the next portion of whites, then the last, leaving a few streaks rather than overmixing.
- ½ tbsp butter
Coat the pan with a little butter; if the butter browns the pan is too hot.
Add four gently heaping scoops, cover, and cook on very low until the surface looks matte and set, about five minutes or more; a little water in the pan helps them steam.
Flip when 80 to 90% cooked through, lightly browned; cook covered a few minutes more until set.
Flipping and the later batches