Ricotta-Lemon Pancakes

Submitted by Mrs.Habu

"This is from the Williams Sonoma website. They recommend serving it with a fruit compote rather than maple syrup."

 

• Ready In: 25mins
• Ingredients: 8
• Yields: 12-14 pancakes

ingredients

• 1 cup ricotta cheese
• 1 cup milk
• 3 eggs, separated
• 1⁄4 cup sugar
• 1 lemon, juice and zest of
• 1 1⁄2 cups cake flour
• 1 tablespoon baking powder
• 1⁄4 teaspoon salt

directions

1. In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth.
2. Sift together the flour, baking powder and 1/8 tsp.
3. of the salt over the ricotta mixture.
4. Stir until just combined.
5. In another large bowl beat the egg whites until frothy.
6. Add the remaining 1/8 tsp.
7. salt and continue beating until soft peaks form.
8. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
9. Preheat a griddle over medium heat.
10. Spray the griddle with cooking spray.
11. Ladle 1/3 cup batter onto the griddle for each pancake.
12. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes.
13. Flip the pancakes and cook for 1 more minute.

Reviews

[OCMom1]

I've never made ricotta pancakes and these were very tasty, not too heavy and were great with fresh blueberries and a little syrup. I didn't have cake flour so used regular flour and they turned out fine.

 

[khartz]

I made this for the guys at work. They are simple eaters, but they LOVED this! A++