Lemon Ricotta Pancakes
Lemon Ricotta Pancakes are light and fluffy. They have been our family’s favorite for years. I hope you will enjoy them!
Makes: 16 small pancakes
Ingredients:
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs, separated
1 tablespoon cup sugar
3/4 cup ricotta cheese
zest from 1 lemon
butter for cooking the pancakes
Instructions:
In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, whisk together the buttermilk, egg yolks, sugar, ricotta, and lemon zest. Add the buttermilk mixture to the flour mixture and stir just until blended. There will be some small lumps.
In a separate bowl, using a mixer on medium speed or a whisk, beat the whites until soft peaks form. Using a rubber spatula, carefully fold the beaten whites into the ricotta mixture just until blended.
Place a large frying pan over medium heat and brush it with melted butter ( about 1/2 teaspoon). For each pancake, ladle about 1/4 cup batter onto the hot surface. Reduce the heat to medium-low and cook until small bubbles appear, the edges start to look dry, and the bottoms are golden brown, about 4 minutes. Carefully turn the pancakes and cook until lightly browned on the second sides, about 1 1/2 minutes longer. Repeat with the remaining batter.
recipe adopted from @williamssonoma
