Lemon Ricotta Pancake
Lemon Ricotta Pancakes
| 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