Fresh spring flavors fill these delicate pancakes.
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3 large Land O Lakes® Eggs, separated
3/4 cup whole milk ricotta cheese
1 Half Stick (1/4 cup) Land O Lakes® Butter, softened
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup all-purpose flour
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated ginger root
1 tablespoon chopped fresh thyme leaves
2 tablespoons Land O Lakes® Butter
Powdered sugar, if desired
STEP 1
Place egg whites in bowl; beat until stiff peaks form; set aside.
STEP 2
Combine egg yolks, ricotta cheese, 1/4 cup butter, sugar and salt in bowl; beat until well mixed. Add flour; mix until just combined. Stir in lemon zest, gingerroot and thyme. Gently stir in egg whites.
STEP 3
Heat griddle or large skillet over low heat. Spread 1 tablespoon butter on griddle until melted and sizzling.
STEP 4
Spoon scant 1/4 cupfuls of batter onto griddle; cook 5 minutes or until bubbles form on surface. Turn; continue cooking 3 minutes or until deep golden brown. Repeat with remaining ingredients.
STEP 5
Serve immediately. Serve with powdered sugar, if desired.
Pancakes can be kept warm in 200ºF oven.
Explore reviews fromour online community
Really great recipe!
This was a wonderful treat to have on a Sunday morning. I loved the light and refreshing taste of the lemon. We did not add the thyme. We topped it with whipped cream.
sounds good , there must be a healthy recipe that doesn't use sugar, salt etc
I made these on a rushed Sunday morning and they were fabulous. I served them with a slice of lemon squeezed over the top!
These are soooo good. First made them from Martha Stewart's recipe. Haven't made them in awhile, think I will make them this weekend.
Classic buttermilk pancakes are just the beginning. You can jazz up breakfast (or dinner!) with lemon and ricotta, blueberries and maple or bananas and chocolate.
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