Cherry jam-filled ricotta pancakes
1 1/2 cups all-purpose flour
1/4 tsp. baking soda
1 tsp. baking powder
1 1/2 tbs. granulated sugar
1/2 tsp. salt
Zest of one lemon
3 egg yolks
1 1/2 cups buttermilk
3/4 cup ricotta cheese
5 egg whites, beaten to stiff peaks
2 1/2 tbs. unsalted butter, melted
7 tbs. cherry jam, or as needed
Confectioners' sugar for garnish
In a bowl, whisk together flour, baking soda, baking powder, granulated sugar, salt and zest.
In another bowl, lightly whisk egg yolks.
Whisk buttermilk and ricotta.
Whisk yolk mixture into flour mixture until well combined: the batter will be lumpy.
Gently stir in egg whites in two additions.
Put 1/4 tsp butter in each well of the filled pancake pan.
Heat over medium heat until butter begins to bubble.
Pour 1 tbs. batter into each well.
Place heaping 1/2 tsp. jam in center of batter top with 1 tbs. batter.
Cook 3-5 minutes.
Using two skewers, flip pancakes over; cook 3 minutes more.
Transfer to plate.
Repeat with remaining batter.
Dust pancakes with confectioners' sugar.
Pairs Well With
I use raspberry jam too- it just depends on your taste. These are surprisingly yummy and different than the "normal" pancake