Lemon-Ricotta Pancakes

Name: Lemon-Ricotta Pancakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 355 milliliters buttermilk; 2 larges eggs, separated; 355 milliliters all-purpose flour; 1 Tbsp grated lemon peel; 79 milliliters part-skim ricotta cheese; 4 servings Salad oil; 1 teaspoons salt; 2 Tbsps sugar

You can never have too many morn meal recipes, so give Lemon-Ricott A mixture of baking soda, sugar, salad oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.

Ingredients you will need

Ricotta Cheese

Baking Soda

Buttermilk

Lemon Peel

Egg Yolk

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.

Ingredients you will need

Egg Whites

Equipment you will use

Spatula

Blender

Bowl

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

Ingredients you will need

Cooking Oil