Description
Lemon and ricotta pancakes have been my favorite ever since I first tried them. They are fluffy and light, with a freshness that can only come from lemon zest.
Ingredients
- 2 whole Eggs, Separated
- ¼ cups Ricotta
- 1 whole Lemon, Zested
- 2 Tablespoons Granulated Sugar
- 1 cup Buttermilk
- 1 cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1 pinch Salt
Preparation
Place the egg whites in a medium bowl and the egg yolks in another. Using a hand mixer, whip the egg whites until soft peaks form.
Add the ricotta, lemon zest, and sugar to the bowl with the egg yolks and whisk together until smooth. Whisk in the buttermilk, followed by the flour, baking powder, and salt. Finally, fold in the egg whites.
Use a 1/3 cup measuring cup to portion out the batter onto a greased griddle over medium heat. Cook for a few minutes on the first side, or until bubbles form in the batter and pop. Flip the pancakes over and cook for another minute or so, or until the second side is golden brown.
This recipe should make about 9 pancakes. Enjoy!
