Lemon Ricotta Pancakes

Lemon Ricotta Pancakes
44
4 Reviews
Fresh spring flavors fill these delicate pancakes.
10 min
Prep Time
30 min
Total Time
10 pancakes

Ingredients

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 gingerroot
1 tablespoon
chopped fresh thyme leaves
 
2 tablespoons
Land O Lakes® Butter
Powdered sugar, if desired

Directions

  1. Place egg whites in bowl; beat until stiff peaks form; set aside.
  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.
  3. Heat griddle or large skillet over low heat. Spread 1 tablespoon butter on griddle until melted and sizzling.
  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.
  5. Serve immediately. Serve with powdered sugar, if desired.

Recipe Tips

Pancakes can be kept warm in 200ºF oven.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 pancakes)

Calories
130
Cholesterol
75mg
Carbohydrates
8g
Protein
5g
Fat
8g
Sodium
135mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Really great recipe!

Rating

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.

Rating

sounds good , there must be a healthy recipe that doesn't use sugar, salt etc

Rating

I made these on a rushed Sunday morning and they were fabulous. I served them with a slice of lemon squeezed over the top!

Rating

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.

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