In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, whisk together all Wet Ingredients.
In a small bowl, mix Ricotta Mixture ingredients until combined.
Gently fold Wet Ingredients into Dry Ingredients until just combined. Do not overmix.
Gently fold in the Ricotta Mixture.
In a clean, dry bowl, beat Egg Whites with Cream of Tartar until soft peaks form. Gradually add Superfine Sugar and continue beating until stiff, glossy peaks form.
Gently fold 1/3 of the Meringue into the batter to lighten it, then gently fold in the remaining Meringue until just combined.
Heat a lightly oiled griddle or frying pan over low heat. Place a 4-inch ring mold on the griddle.
Pour batter into the ring mold, filling it about 3/4 full.
Cook for 5-7 minutes per side, or until golden brown and puffed up. The pancakes will be very delicate.
To make the Limoncello Glaze, whisk together Powdered Sugar and Limoncello until smooth.
Remove ring mold and serve immediately with Limoncello Glaze.
Ingredients
4
1 cup128 gPastry Flour
2 tsp8 gBaking Powder
1/4 tsp1.5 gCream of Tartar
1/4 tsp1.5 gSalt
4 tbsp50 gSuperfine Sugar
3/4 cup180 mLWhole Milk
2100 gLarge Egg Yolks
2 tbsp30 mLMelted Unsalted European-Style Butter
1 tsp5 mLVanilla Bean Paste
2 tbsp30 mLFresh Lemon Juice
1 tbsp7.5 gLemon Zest
1/2 cup113 gFull-Fat Ricotta Cheese, drained
1 tbsp12.5 gSuperfine Sugar
2100 gLarge Egg Whites
1/4 tsp1.5 gCream of Tartar
2 tbsp25 gSuperfine Sugar
1/4 cup30 gPowdered Sugar
1 tbsp15 mLLimoncello
Equipment
Large Bowl
Small Bowl
Whisk
Electric Mixer
Griddle or Frying Pan
Spatula
Ring Molds (4 inch)
Instructions
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, whisk together all Wet Ingredients.
In a small bowl, mix Ricotta Mixture ingredients until combined.
Gently fold Wet Ingredients into Dry Ingredients until just combined. Do not overmix.
Gently fold in the Ricotta Mixture.
In a clean, dry bowl, beat Egg Whites with Cream of Tartar until soft peaks form. Gradually add Superfine Sugar and continue beating until stiff, glossy peaks form.
Gently fold 1/3 of the Meringue into the batter to lighten it, then gently fold in the remaining Meringue until just combined.
Heat a lightly oiled griddle or frying pan over low heat. Place a 4-inch ring mold on the griddle.
Pour batter into the ring mold, filling it about 3/4 full.
Cook for 5-7 minutes per side, or until golden brown and puffed up. The pancakes will be very delicate.
To make the Limoncello Glaze, whisk together Powdered Sugar and Limoncello until smooth.
Remove ring mold and serve immediately with Limoncello Glaze.
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