These were a traditional Christmas Morning breakfast at the Yellen house. The sauce can be prepared the night before to speed things up.
1 cup + 2 Tablespoons all purpose flour
3 Tablespoons sugar
1 1/2 teaspoon baking powder
1/4 tsp ground nutmeg
grated zest of 5 lemons
¾ cup ricotta cheese
6 Tablespoons buttermilk
6 Tablespoons melted butter
2 Tablespoons fresh lemon juice
¾ tsp vanilla extract
3 eggs, separated
In large bowl, stir flour, one Tbl of sugar, baking powder, nutmeg and lemon zest. In small bowl, combine ricotta cheese, buttermilk, melted butter, lemon juice, vanilla extract and egg yolks and whisk until smooth. Add the yolk mixture to the flour mixture and whisk until smooth. Batter will be quite dense. In a bowl, use mixer on medium speed to beat egg whites until soft peaks form. Add two Tbl sugar and beat until stiff peaks form. Using spatula, fold about ¼ of egg whites into batter, then fold in remaining egg whites. Don’t attempt to make batter completely uniform; streaks of egg white are fine. Cover and refrigerate for up to one hour. Lightly coat griddle with cooking spray and preheat over medium heat for two to three minutes. For each pancake, spoon about ¾ cup of batter into pan to form pancakes about five inches in diameter. Cook until large bubbles form (three to four minutes), turn with spatula and cook on second side. Place on warmed individual serving dishes and top with raspberry sauce. Sprinkle with confectioners sugar. Enjoy.
1 ½ cups corn syrup
1 ½ cups raspberries
1 ½ Tablespoons fresh lemon juice
To make the raspberry sauce: combine raspberries, corn syrup and lemon juice in small saucepan over medium heat. Bring slowly to boil. Reduce heat and continue to simmer until light, crimson colored syrup forms, about 20 minutes. Remove from heat and strain through fine-mesh sieve into bowl. Press berry pulp with spoon to extract as much liquid as possible.