2/3 c Ricotta cheese
2 lg Eggs; separated
1/4 c Low-fat milk
6 tb All-purpose flour
2 ts Sugar
1/4 ts Baking powder
1/8 ts Salt
1 tb Julienne lemon rind; chopped
1 ts Finely minced lemon verbena
2 ts Vegetable oil
The night before, put the cheese in a paper coffee filter set in a
strainer over a bowl, cover with plastic wrap, and refrigerate. In
the morning, discard the whey collected in the bowl.
Process egg yolks and ricotta cheese in food processor or blender
until smooth. Add milk, flour, sugar, baking powder, and salt and
process until completely blended. Fold in lemon rind and lemon
verbena.
Beat egg whites in mixing bowl until just stiff but still moist. Fold
gently into batter. Heat 2 teaspoons vegetable oil in large nonstick
skillet over medium heat. Drop batter by 1/4 cupfuls onto skillet,
and cook until tops are bubbly and look dry. Turn and cook second
side until golden brown. Repeat with remaining batter. Serve
immediately.
Yields
6 Servings