Lemon Ricotta Pancakes
Bursting with lemon flavor, these dreamy pancakes are an elegant addition to your breakfast table.
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How to make
Place egg whites into bowl; beat until stiff peaks form. Set aside.
Combine egg yolks, ricotta cheese, melted butter, sugar and salt in bowl; beat until well mixed. Add flour; mix until just combined. Fold in lemon zest and egg whites until well incorporated.
Heat griddle or large skillet over medium-low heat. Spoon scant 1/4 cupfuls batter onto griddle; cook 5 minutes or until deep golden brown. Turn pancakes over; continue cooking 3 minutes or until deep golden brown. Repeat with remaining batter.
Serve immediately with additional butter and powdered sugar, if desired.
Not quite ready to serve? Pancakes can be kept warm in 200ºF oven.
And don't forget to tag us @landolakesktchn.
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.See Recipes