Lemon Ricotta Pancakes

Lemon Ricotta Pancakes
Lemon Ricott Head to the store and pick up ricotta cheese, eggs, lemon zest, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

1
Combine ricotta, milk, egg yolks, and vanilla in a large bowl and whisk until homogenous.
Ingredients you will need
Egg YolkEgg Yolk
Ricotta CheeseRicotta Cheese
VanillaVanilla
MilkMilk
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WhiskWhisk
BowlBowl
2
Whisk together flour, baking powder, salt, sugar, and lemon zest in a separate bowl.
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Baking PowderBaking Powder
Lemon ZestLemon Zest
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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WhiskWhisk
BowlBowl
3
Add the ricotta mixture to the dry ingredients and stir with a wooden spoon until just combined. Some lumps are ok.
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Ricotta CheeseRicotta Cheese
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Wooden SpoonWooden Spoon
4
In a separate clean bowl, whisk egg whites until stiff peaks form. Gently fold into batter.
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Egg WhitesEgg Whites
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WhiskWhisk
BowlBowl
5
Heat 1 teaspoon butter in a large non-stick skillet or griddle over medium-low heat until melted. Wipe out with a paper towel.
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ButterButter
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Paper TowelsPaper Towels
Frying PanFrying Pan
6
Add four circles of pancake batter using a quarter cup measure. Cook until top side begins to show bubbles, about 2 minutes. Carefully flip and cook until second side is golden brown, about 2 minutes longer.
7
Transfer to a large plate and keep warm in a low oven. Repeat with remaining butter and batter.
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ButterButter
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OvenOven
8
Serve hot with butter, fruit, and syrup.
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ButterButter
FruitFruit
SyrupSyrup
DifficultyHard
Ready In45 m.
Servings8
Health Score3
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