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Ingredients
- 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.
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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.
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