Lemon Ricotta Pancakes
 
 
Author:
Serves: 12-14 pancakes
Ingredients
  • 1 cup ricotta cheese
  • 1 cup milk
  • 3 eggs, separated
  • ¼ cup sugar
  • Zest and juice of 1 lemon
  • 1½ cups cake flour
  • 1 Tbs. baking powder
  • ¼ tsp. salt
Instructions
  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 ⅛ tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.
  3. In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining ⅛ tsp. salt and continue beating until soft peaks form.
  4. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
  5. Preheat a griddle over medium heat.
  6. Spray the griddle with nonstick cooking spray.
  7. Ladle ⅓ cup batter onto the griddle for each pancake.
  8. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes.
  9. Flip the pancakes and cook for 1 minute more.
  10. Transfer to a warmed plate.
  11. Repeat with the remaining batter.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/lemon-ricotta-pancakes/