Four Seasons’ Lemon-Ricotta Poppy Seed Pancakes
Source: Martha Stewart:
6 large eggs, separated
1 1/2 cups whole-milk ricotta cheese
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 cup sugar
1/2 teaspoon salt
Zest of 2 large lemons
1 tablespoon poppy seeds
Vegetable oil, for griddle
Maple syrup, warmed
Berries, for garnish
Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat until they form firm, glossy peaks.
In a large bowl, beat together ricotta, butter, egg yolks, and vanilla. In a medium bowl, whisk together flour, baking powder, sugar, salt, lemon zest, and poppy seeds. Using a rubber spatula, stir flour mixture into ricotta mixture.
Fold a large spoonful of whipped egg whites into ricotta mixture. Continue folding in remaining egg whites.
Coat a griddle or large skillet with oil and heat over high heat until very hot, then reduce heat to medium. Working in batches, place 1/4 cup batter for each pancake on griddle, leaving space, as they will spread. Cook until golden and top begins to bubble, about 2 minutes. Gently turn and continue cooking until bottoms are light brown. Transfer to a serving plate and keep warm until all the pancakes have cooked. Serve with maple syrup and berries.
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