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
Combine ricotta, milk, egg yolks, and vanilla in a large bowl and whisk until homogenous.
Whisk together flour, baking powder, salt, sugar, and lemon zest in a separate bowl.
Add the ricotta mixture to the dry ingredients and stir with a wooden spoon until just combined. Some lumps are ok.
In a separate clean bowl, whisk egg whites until stiff peaks form. Gently fold into batter.
Heat 1 teaspoon butter in a large non-stick skillet or griddle over medium-low heat until melted. Wipe out with a paper towel.
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.
Transfer to a large plate and keep warm in a low oven. Repeat with remaining butter and batter.
Serve hot with butter, fruit, and syrup.