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Wheat-free Lemon Ricotta Pancakes
Grey Horse Inn
4350 Fauquier Avenue
The Plains, Virginia 20198
Email: innkeeper@greyhorseinn.com
Website: http://www.greyhorseinn.com
Pancakes, Waffles, French Toast
Makes 30 small pancakes.
6 eggs separated
1/2 cup yellow corn meal
1/4 cup boiling water
1/2 cup vegetable oil
1 1/2 cup ricotta cheese
4 Tablespoons sugar
1/2 teaspoon salt
2 Tablespoon grated lemon zest OR 1/2 teaspoon lemon extract
In a small bowl, beat egg whites until they hold stiff peaks. Set aside.
Mix boiling water with corn meal and let sit a few minutes--takes away bitter
flavor of corn meal.
In a large bowl, beat together the egg yolks, corn meal, oil, ricotta cheese,
sugar, salt and lemon (reserve a little lemon zest for garnish). Fold in
the egg whites, gently, but thoroughly until there are no white streaks.
These pancakes are delicate. Pour about 1/4 cup batter onto a hot griddle
over medium high heat. Cook about 1 1/2 minutes before checking the
underside to make sure it is nicely browned, and sturdy enough to flip.
After flipping, cook about 1 minute before removing from the pan.
Keep the pancakes hot in a 250 degree oven until ready to serve. Don't try
to reheat.
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