Lemon Ricotta Pancakes
Alicia
ingredients
- 4 eggs, separated
- 1 1/3 c ricotta
- 1 1/2 tbsp sugar
- 1 1/2 tbsp freshly grated lemon zest
- 1/2 c all-purpose flour
- Pinch of salt
- Butter
directions
- 1
In a bowl whisk together the egg yolks, ricotta, sugar and zest. Add the flour and stir the mixture until it is just combined. In a separate bowl beat the egg whites and a pinch of salt with an electric mixer until they hold stiff peaks. Whisk about one fourth of the egg whites into the ricotta mixture, and then fold in the remaining egg whites gently, but thoroughly. Heat a nonstick pan over medium heat and brush with butter. Working in batches, pour the batter into the pan and cook for about 1 to 2 minutes on each side, or until they are golden.
- 2
Serve pancakes with maple syrup.
Source: www.smittenkitchen.com
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