Ingredients
- 2/3 cup All-purpose flour
- 1/3 cup Sugar
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 3/4 cup Part skim ricotta cheese
- 3 Eggs, separated
- 2 tbsp Lemon juice
- 1/2 tsp Grated lemon zest
- 1/4 cup Milk
Lemon-Ricotta Pancakes
Meal: Breakfast
Cuisine: American
Ingredient: Pancakes
Season: Summer
Contributor: David Bonom and Marge Perry
Directions
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl; stir well.
- Combine ricotta cheese, egg yolks, lemon juice, lemon zest and milk; add to flour mixture, stirring until smooth. In a clean bowl beat egg whites to stiff peaks. Stir one-quarter of the egg whites into the ricotta mixture. Gently fold the remaining egg whites into the ricotta mixture with a rubber spatula.
- Spoon a scant 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
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