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Lemon Verbena Ricotta Pancakes

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      Title: LEMON VERBENA RICOTTA PANCAKES
 Categories: Breads, Seasonings, Breakfast
      Yield: 6 Servings
 
    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.
  
  Source: Pam Hotch - Fairbanks, Alaska The Herb Companion -
  February/March 1993 Typed for you by Karen Mintzias
 
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