Lemon Ricotta Pancakes

By shelliec

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

Preparation

Step 1

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.