Lemon Ricotta Pancake Recipe

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Lemon Ricotta Pancakes | Garlic, My Soul

Ingredients:
Slightly adapted from the Kitchn

1 cup ricotta cheese
1 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
1/8 teaspoon salt
3/4 cup milk
1 lemon, zested and juiced
2 eggs, separated into yolks and whites
1/2 teaspoon vanilla
Butter, for the pan

Directions:

1. Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla, a tablespoon lemon juice, and lemon zest in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

2. Beat the egg whites with a handheld electric mixer until stiff. If you need a little cream of tartar to do this, go for it.

3. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.

4. Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes.

5. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.


 

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