Lemon Ricotta Pancakes Recipe from Four Seasons New York | Taste by Four Seasons

By bweber

Ingredients

• Garnish:
• 6 eggs
• 1 1/2 cups (325 ml) ricotta cheese
• 1/2 cup (125 ml) melted butter, cooled
• 1/2 cup (125 ml) all-purpose flour
• 1/4 cup (60 ml) sugar
• 1/2 tsp (2 ml) salt
• 2 tbsp (30 ml) grated lemon zest
• Butter, for griddle or pan
• Powdered sugar
• Fresh blackberries

Preparation

Step 1

2. In a large bowl, combine the egg yolks, ricotta cheese and melted butter.

3. In a separate bowl, combine the flour, sugar, salt and lemon zest. Slowly add to the ricotta mixture.

4. In another bowl, whip the egg whites until they form firm peaks. Fold the egg whites gently into the batter, until just combined.

5. Over medium heat, lightly butter a griddle or non-stick pan. Ladle in a spoonful of batter to form small hot cakes and cook until golden brown on both sides.