The best delicious Lemon Ricotta Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Ricotta Pancakes recipe today!
Hello my friends, this Lemon Ricotta Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Ricotta Pancakes is amazingly delicious, and addictive, everyone will be asking for more Lemon Ricotta Pancakes.
What Makes This Lemon Ricotta Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Ricotta Pancakes.
Ready to make this Lemon Ricotta Pancakes Recipe? Let’s do it!
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3 lg Eggs; separated
3/4 c Ricotta cheese
4 tb Unsalted butter; melted
1/2 ts Vanilla
1/4 c Flour
2 tb Sugar
Lemon zest; of 1 lemon
1/4 ts Salt
1. In clean dry medium bowl, using clean dry beaters, whip egg whites until
they hold firm peaks, and set aside.
2. In another medium bowl, beat ricotta, butter, yolks and vanilla until
well-blended, and set aside.
3. In small bowl, whisk together flour, sugar, zest and salt. Using rubber
spatula, stir dry ingredients into ricotta mixture. Spoon small amount of
egg whites into batter and mix with spatula. Gently fold in remainder of
whites.
4. If necessary, lightly butter, oil, or spray griddle. If using electric
griddle, set to 350F. Preheat oven to 200F if you want to keep pancakes
warm.
5. Spoon 3 tbsp of batter onto griddle for each pancake. When undersides of
pancakes are golden and tops show a bubble or two, carefully flip. The
first sides of pancakes need to cook and set a little longer than other
recipes or they will be hard to flip. Cook until other sides are brown.
Serve or keep warm.
“Feathery light, eggy and lemony, reminiscent of a souffle. Dust with icing
sugar and garnish with fruit.”
Contributor: Toronto Sun, Feb 18/98 (Pancakes, From Morning to Midnight)
Yields
1 Servings
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