Lemon Ricotta Pancakes
Submitted by Paula Bowman
Prep Time: 10 Minutes
cook Time: 15 Minutes
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup fresh ricotta
- 3/4 cup milk
- 3 eggs, separated
- olive oil cooking spray
Method:
- In a large bowl, whisk flour, sugar, baking powder and salt together until well blended, set aside.
- 2 In a separate bowl, combine ricotta, milk, egg yolks and lemon zest together in a bowl and stir until smooth. Add to dry ingredients and stir until just combined.
- 3 In a clean dry bowl, beat egg whites with an electric mixer until soft peaks form. With a rubber spatula, fold egg whites into ricotta mixture in two batches until just blended.
- 4 Preheat a non-stick skillet or griddle over medium-low heat and lightly spray with cooking spray. Working in batches, ladle ¼ cup batter onto the skillet for each pancake, being careful not to overcrowd the pan. Cook until golden on underside, about 1 to 2 minutes. Turn over and cook until golden and cooked through, about 1 minute more. Keep pancakes warm in 250°F oven while remaining batches are cooked.
Serves 4
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