honey drizzle has added a photo to the pool:
Fluffiest pancakes with custard-like centres perfumed with lemon, summer berries..
Recipe adapted from William Sonoma:
1 cup ricotta cheese
1 cup milk
3 eggs, separated
Zest and juice of one lemon
1 1/2 cups cake flour
1 tbs baking powder
1/4 tsp salt
1/4 cup sugar
1. Whisk together ricotta cheese, milk, egg yolks, zest and lemon juice in a large bowl.
2. Sift over cake flour and baking powder. Fold in gently.
3. In a stand mixer fitted with a whisk attachment, beat 3 egg whites with salt on medium high speed until foamy. Gradually add in sugar and continue beating until stiff shiny peaks form.
4. Fold in 1/3 of the meringue into the batter until combined. Fold in remaining meringue gently.
5. Heat a buttered frying pan over medium-high heat until hot. Scoop 1/3 cupfuls of batter and cook until underside is well-browned and bubbles begin to form on the surface. Flip over and cook until remaining side is well-browned
6. Sift over icing sugar and serve with berries and maple syrup
via Dessert Pool http://ift.tt/1x08GGf
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