Lemon Verbena Ricotta Pancakes Recipe

The best delicious Lemon Verbena Ricotta Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Verbena Ricotta Pancakes recipe today!

Hello my friends, this Lemon Verbena Ricotta Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Verbena Ricotta Pancakes is amazingly delicious, and addictive, everyone will be asking for more Lemon Verbena Ricotta Pancakes.

What Makes This Lemon Verbena Ricotta Pancakes Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Verbena Ricotta Pancakes.

Ready to make this Lemon Verbena Ricotta Pancakes Recipe? Let’s do it!

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Ingredients & Directions

2/3 c Ricotta cheese
2 lg Eggs; separated
1/4 c Low-fat milk
6 tb All-purpose flour
2 ts Sugar
1/4 ts Baking powder
1/8 ts Salt
1 tb Julienne lemon rind; chopped
1 ts Finely minced lemon verbena
2 ts Vegetable oil

The night before, put the cheese in a paper coffee filter set in a strainer
over a bowl, cover with plastic wrap, and refrigerate. In the morning,
discard the whey collected in the bowl.

Process egg yolks and ricotta cheese in food processor or blender until
smooth. Add milk, flour, sugar, baking powder, and salt and process until
completely blended. Fold in lemon rind and lemon verbena.

Beat egg whites in mixing bowl until just stiff but still moist. Fold
gently into batter. Heat 2 teaspoons vegetable oil in large nonstick
skillet over medium heat. Drop batter by 1/4 cupfuls onto skillet, and cook
until tops are bubbly and look dry. Turn and cook second side until golden
brown. Repeat with remaining batter. Serve immediately.

6 Servings

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