Ricotta pancakes with Raspberries and Silver Logan Peach Preserves

            © Elissa Rubin-Mahon 2008

Fresh raspberries

Ricotta Pancakes

4 large eggs, separated

1 1/3 cups whole milk ricotta without any thickeners or gelatine
2 tsp granulated sugar
1 tsp freshly grated lemon zest
1/2 cup unbleached all-purpose flour
pinch of kosher salt
pinch of cream of tartar
melted butter for brushing the griddle

Make the pancakes:
If the ricotta is not firm, place it in cheesecloth in a strainer over a bowl in your refrigerator to drain over-night .
Press the ricotta through a sieve to make it smooth
In a bowl whisk together the egg yolks, ricotta, salt, sugar, and the zest, add the flour, and stir the mixture until it is just combined.
In a bowl with an electric mixer beat the egg whites with the cream of tarter until they hold stiff peaks. Whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly.
Heat a griddle over moderately high heat until it is hot enough to make drops of water skip over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary.
Transfer the pancakes as they are cooked to a heat-proof platter and keep them warm in a preheated 200̊F. oven.
Serve with warmed Silver Logan Peach Preserves and a scattering of fresh raspberries.