Lemon Ricotta Pancake

Lemon Ricotta Pancake

Lemon Ricotta Pancakes
Brunch Diaries
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| Ingredients |

• 1 1/2 cups of all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking soda
• 1 1/2 cup buttermilk
• 2 large eggs, separated
• 1 teaspoon vanilla
• 1 small lemon, zested and juiced
• 1/2 cup part-skim ricotta butter for frying

Makes 12 pancakes
Preparation time: 10 minutes
Cooking time: 20 minutes

 

| Instructions |

|1| In a large bowl, combine the flour, sugar, baking soda, and salt.

|2| In a separate bowl, whisk together the buttermilk, egg yolks, vanilla, lemon juice and zest.

|3| Whisk the wet ingredients into the dry until moistened.

|4| Whisk the ricotta cheese into the batter.

|5| In a separate bowl, beat the egg whites until stiff peaks. Fold the egg whites into the batter.

|6| Heat a griddle or frying pan to medium-high. Add a small dab of butter in between frying. Fry pancakes on each side until golden brown.

|7| Serve with fresh fruit

 
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