lemon ricotta pancakes
(1 rating)
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Since pancakes are so popular at the Sunday breakfast,I'm always looking for a good sounding pancake recipe.Everyone,young and old loves the flavored pancakes and they especially like fruit toppings.I think those will be good with strawberries.
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(1 rating)
method
Griddle
Ingredients For lemon ricotta pancakes
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1 1/2 c flour
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2 tablespoons sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 c buttermilk
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2 large eggs,separated
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1 tablespoon grated lemon peel
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1/3 c ricotta cheese
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oil
How To Make lemon ricotta pancakes
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1In a large bowl, mix flour, sugar, baking soda, and salt. 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. In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
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