I came across this recipe on smittenkitchen and I already had everything it called for, plus Deb's pictures always make everything look so good that I really wanted to try it. Instead of doing these pancakes with the sauteed apples that the original recipe calls for, I decided to use some frozen blackberries I had to make a compote instead.
And just look at how well I whipped these egg whites. I'm glad too so I can evidence that perhaps it's not my lack of ability which created that mess (see 3rd photo) last time. I think whipping the eggs also added a lot of fluffiness to what could have been a really dense pancake- you know with all of that cheese and no real liquid...
They were so pillowy and thick and although I guess I wouldn't say "light" considering the ingredients, they definitely weren't as heavy as they could have been. And even though I haven't tried them with the sauteed apples I thought the blackberry compote worked better because it was a nice complement to the lemon-y flavor of the pancakes.
Lemon Ricotta Pancakes with Blackberry Compote
For the Blackberry Compote:
1 cup frozen blackberries
Juice from 1 small lemon
1 tbsp brown sugar
For the Pancakes:
4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup all-purpose flour
melted butter for brushing the griddle
maple syrup as an accompaniment
Prepare the Blackberry Compote:
Add the blackberries, lemon juice, and brown sugar to a pan over medium high heat. Once the the mixture begins to bubble, squash the blackberries and continue cooking over medium until the blackberries have cooked down and the mixture has reduced.
Make the Pancakes:
In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.
Serve the pancakes with the blackberry compote and the maple syrup.