Lighten up your morning short stack with lemon and creamy ricotta for a delectable way to start the day.
Measure the dry ingredients in a large mixing bowl and whisk together until well incorporated.
In a separate large bowl, whisk the wet ingredients until well incorporated. Make sure to keep the egg whites separate.
Gently mix the wet ingredients into the dry. Be careful not to over mix! The batter should appear dry and lumpy. Set aside while you prepare the egg whites.
In a large, clean bowl whip the egg whites to soft peaks. You can do this by hand or with a mixer.
Gently fold the egg whites into the pancake batter.
Preheat the pan to 375°F/190°C (medium-high) then add the butter. We recommend clarified butter, but you can use regular unsalted butter instead. Allow to melt completely.
Using a small ladle or a measuring cup add the batter to the pan. You can normally fit up to 3 small pancakes in the pan at once. Cook the pancakes for 4 minutes and 30 seconds, or until the sides just begin to set.
When the sides of the pancakes are set, carefully flip the them. Then continue cooking the pancakes for 3 minutes and 30 seconds. Once they are finished cooking, reserve them in a low temperature oven. Continue cooking the remaining batter.
Finish the pancakes with a touch of butter, raspberries and maple syrup or your favorite berry sauce. Serve immediately.
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