Servings: 15 pancakes
Prep Time: 10 min
Cook Time: 1 hour 10 min
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups whole ricotta cheese
1 cup whole milk
3 large eggs, separated
1/4 cup sour cream
1 tablespoon chopped fresh thyme leaves
2 teaspoons grated lemon zest
1 cup chopped pecans
1 teaspoon salt
Thyme-Infused Syrup, recipe follows
1 cup sugar
2 cups water, plus 1 teaspoon cold water, for slurry
20 fresh thyme sprigs
1 1/2 tablespoons cornstarch
Preheat a griddle to 350 degrees F.
In a medium bowl, combine the flour and baking powder.
In a large bowl, combine the ricotta cheese, milk, egg yolks, and sour cream. Whisk until smooth. Stir in the thyme, lemon zest, pecans, and salt. Add the flour mixture, stirring until smooth.
In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the ricotta mixture. Ladle about 1/3 cup of the batter for each pancake onto the hot griddle, or in a large nonstick skillet over medium heat. Cook the pancakes for 2 to 3 minutes, or until tops are covered with bubbles and the edges look dry. Turn, and cook on the other side. Repeat the procedure with remaining batter. Transfer to a serving platter and serve immediately with Thyme-Infused Syrup.
In a small saucepan, over medium heat, whisk the sugar and water together to combine. Add the thyme sprigs; then reduce the heat, and simmer for 3 minutes. Combine the cornstarch and 1 teaspoon of water in a small bowl until well mixed. Add the cornstarch slurry to the sugar mixture and simmer until thickened to a syrup. Remove from the heat, and strain into a serving bowl. Discard the thyme sprigs.
Yield: 2 cups
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