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Lemon Ricotta Pancakes Recipe

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This recipe for Lemon Ricotta Pancakes is from Gretna Farmers Market Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅔ cup all-purpose flour
½. tsp baking powder
½ tsp salt
8 oz whole milk ricotta cheese
2 large eggs, separated + 2
egg whites
⅓ cup whole milk
1 tsp lemon zest
4 tsp lemon juice
½ tsp vanilla
2 Tbsp unsalted butter, melted
¼ cup sugar
1-2 tsp veg. oil
Directions:
Directions:
Whisk flour, baking soda & salt together in medium bowl & make a well in center. Add ricotta, egg yolks, milk, lemon zest & juice & vanilla, whisk until just combined. Gently stir in butter. Using stand mixer with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high & whip to soft mounds, gradually add sugar & whip until glossy. Transfer ⅓ of whites to batter & whisk gently until mixture is lightened. Using a rubber spatula, gently fold remaining egg whites into batter. Heat 1 tsp of oil in 12 inch nonstick skillet until shimmering (you may also use electric griddle @325º). Use paper towel to wipe out excess oil. Using ¼ cup measure or 2 oz ladle, portion batter in pan leaving 2 inches between portions. Gently spread each into 4 inch rounds. Cook until edges are set & 1st side is deep golden brown, 2-3 minutes. Using thin, wide spatula flip pancakes & cook until golden brown. Serve immediately or transfer to wire rack in preheated 200º oven. Dust with powdered sugar before serving.
Personal Notes:
Personal Notes:
I love to serve these fresh blueberries on the platter & warm blueberry syrup on the side.
Enjoy!

 

 

 

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