Fresh spring flavors fill these delicate pancakes.
Story Behind the Recipe
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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
Place egg whites in bowl; beat until stiff peaks form; set aside.
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.
Heat griddle or large skillet over low heat. Spread 1 tablespoon butter on griddle until melted and sizzling.
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.
Serve immediately. Serve with powdered sugar, if desired.
Read the Story Behind the Recipe
Pancakes can be kept warm in 200ºF oven.
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.