*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads                           Breakfast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            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
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