Lemon Ricotta Pancakes

Photo by Shellie C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    Eggs

  • 1 1/2

    C. Ricotta Cheese

  • 1/2

    C. Butter, melted, cooled

  • 1/2

    C. Flour

  • 1/4

    C. Sugar

  • 1/2

    t. Salt

  • 2

    T. Lemon Zest

  • Butter, for griddle

  • Garnish with powdered sugar and raspberries

Directions

Separate the egg whites from the yolks In a large bowl, combine the egg yolks, ricotta cheese and melted butter. In a separate bowl, combine the flour, sugar, salt and lemon zest. Slowly add to the ricotta mixture. In another bowl, whip the egg whites until they form firm peaks. Fold the egg whites gently into the batter, until just combined. Over medium heat spray griddle, ladle in a spoonful of batter to form small hot cakes and cook until golden brown on both sides. Serve with powdered sugar and raspberries.

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