Four Seasons' Lemon Ricotta Poppy Seed Pancakes

Recipe by berry271
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter.
  • Seperate eggs, set whites aside (refridgerate if prepping batter for the next morning).
  • In a large bowl, mix together butter, egg yolks, ricotta, and vanilla.
  • Add flour, baking powder, sugar, salt, lemon zest, and poppy seeds and stir to combine well.
  • Using an electric mixer beat egg whites until they form stiff peaks.
  • Gently fold the egg whites into the pancake batter.
  • Oil a skillet and heat over medium high.
  • Using about 1/2 cup batter at a time, cook each pancake until golden, about 2 minutes on each side.
  • Serve with powdered sugar or strawberry syrup.
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