Ricotta Lemon Pancakes
By: Peggi Gell
Published: Friday, June 27, 2014 - 11:03am

Ingredients




1 1/2 cups all-purpose unbromated white flour
2 tbls sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
2 lg eggs, separated
1 tbl grated lemon peel
1/2 cup part-skim ricotta cheese
organic canola oil

Preparation

1 In a large mixing bowl, add flour, sugar, baking soda and salt and stir. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese. 2 In a bowl, mix on high speed, the egg whites until soft peaks form. With a spatula, gently fold the whites into the batter until they are incorporated. Don't over mix. 3 Place a nonstick griddle or a 12-inch nonstick skillet over medium heat (350 degrees); when hot, coat lightly with canola oil and adjust heat to maintain temperature. 4 Drop batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a spatula and brown other sides. 5 Serve pancakes immediately or keep warm in a single layer on baking sheet in a 200 degree oven for up to 15 minutes.

About

FABULOUSLY fluffy made with ricotta and a hint of lemon...these Ricotta Lemon Pancakes are perfect for this weekend's breakfast or brunch!