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Lemon Ricotta Pancakes
Filed under: Breakfast, Breakfast - Pancakes.
1 cup whole milk ricotta cheese
1 cup milk
3 eggs, separated
2 Tbs. melted butter
1/2 cup sugar, separated
Zest & juice of 1 lemon
1 1/2 cups cake flour
1 Tbs. baking powder
1/4 tsp. salt
Lemon Whipped Cream:
1 cup heavy cream, 1/2 cup lemon curd, 1 tsp. vanilla, 1/4 cup sugar.
Whip until all ingredients combined and fluffy.
In a large bowl, whisk together the ricotta, milk, egg yolks, butter, 1/4 cup sugar, lemon zest and juice until smooth.
Sift together flour, baking powder and 1/8 tsp. salt.
Mix with ricotta mixture just until combined.
In a clean large bowl, whisk the egg whites until frothy. Add the salt and continue to mix while slowly adding remaining 1/4 cup sugar until peaks form and egg whites are glossy.
Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture to lighten. Fold in the remaining whites.
Pre-heat griddle over medium heat. Spray with non-stick cooking spray. Ladle batter onto the griddle for pancakes. Cook until bubbles form on top and pancakes are golden, about 1-2 minutes.
Flip and cook for another minute. Transfer to warmed plate and repeat with remaining batter.
Serve with warm berry sauce and lemon whipped cream.
Prep Time: 15
Cook Time: 3-5
Other recipes by The Sea Meadow Inn:
Best Banana Muffins