Light, Fluffy, and Rich Pancakes

From the Minimalist again, albeit with a little bit of disappointment. I made these for the Robber when he came at Valentine's Day, but I could have just stuck with the tried and true coffee cake which the Robber loves because we both found these, while light and fluffy, somewhat lacking in flavor. How to fix it? I did not have a lemon, so while I added lemon juice they were lacking the zest which might have helped. Perhaps adding some more salt would do the trick? I told the Robber that perhaps I would make these again if I had female company, but there are better pancake options yet for that-- like the ricotta cheese apple pancakes from the Moosewood or even the oatmeal pancakes also from the Minimalist. I wonder if you could use the whipped egg white texture in another recipe to get the same light effect without the combined heaviness given these pancakes by the ricotta cheese. Hmmmm. I ate the leftover this morning with strawberry jam and wasn't impressed with the age either. I will stick to KT's whole wheat flapjacks for Bob I think, but if I am ever bored and in need of a pancake mix-up, I suppose this isn't a bad idea to have around and to tinker with in the future.

Ingredients:

1 cup ricotta or cottage cheese
1 cup sour cream or plain yogurt
3 eggs, separated
½ teaspoon baking soda
1 cup all-purpose flour
Dash salt
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
Butter or grapeseed or other neutral oil as needed

Directions:

1. Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.

2. Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.

3. Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.

http://www.nytimes.com/2006/12/20/dining/204mrex.html