- 1 cup whole milk
ricotta cheese
- 1/3 cup sour cream
- 3/4 cup cake flour
- 3/4 cup buttermilk or
whole milk
- 4 large eggs,
separated
- 1 Tbs sugar
- 1 Tbs melted butter,
cooled
- 1 tsp pure vanilla
extract
- 1 1/2 tsp baking
powder
- Pinch cinnamon
- Pinch salt
Lemon Cakes: A
tasty alternative to plain cakes - simply add 1-1/2 teaspoons
of lemon zest.
Directions
In a large bowl, whisk
together ricotta, sour cream, butter, vanilla, milk, egg
yolks, sugar, cinnamon, salt, (and lemon zest), until
completely homogenized. Sift flour and baking powder on top
and blend completely.
In a separate bowl, beat the
egg whites to stiff peaks and gently fold into batter. Batter
should be just thin enough to pour - of too thick, add more
milk.
Pour by 1/4 cups onto
prepared 375 degree griddle and cook 2-3 minutes on first
side, then flip and cook 1-2 minutes more, or to your liking.
Top with real Vermont
maple syrup for a truly amazing breakfast treat.
Thanks to the Nutmeg
Inn of Wilmington, Vermont
for this tasty breakfast recipe. |
