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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Fresh spring flavors fill these delicate pancakes.

Read the Story Behind the Recipe


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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 ginger root

1 tablespoon chopped fresh thyme leaves

 

2 tablespoons Land O Lakes® Butter

Powdered sugar, if desired

How to make

  1. STEP 1

    Place egg whites in bowl; beat until stiff peaks form; set aside.

  2. 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.

  3. STEP 3

    Heat griddle or large skillet over low heat. Spread 1 tablespoon butter on griddle until melted and sizzling.

  4. 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.

  5. STEP 5

    Serve immediately. Serve with powdered sugar, if desired.

Read the Story Behind the Recipe

Tip #1

Pancakes can be kept warm in 200ºF oven.

Nutrition (1 pancakes)

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