EASY

LEMON  RICOTTA  PANCAKES

Light and fluffy lemon ricotta pancakes drizzled with raspberry syrup. The ricotta adds a rich, fluffy texture and combined with the beaten egg whites makes pancakes that are light as air.

 INGREDIENTS

– 2 cups all purpose flour* – ¼ cup cornstarch* – 1 tablespoon baking powder – ½ teaspoon salt divided – 1 ½ cups ricotta cheese – 1 ½ cups milk – 5 eggs separated – ½ cup sugar – Zest and juice of 1 lemon

Preheat griddle to 325º. – In a large bowl, whisk together the flour and cornstarch until well combine; whisk in baking powder and ¼ teaspoon of salt. Set aside.

In a large bowl, beat the egg whites until frothy. Add the remaining ¼ teaspoon salt and continue beating until soft peaks form.

In blender jar add the ricotta, milk, egg yolks, sugar, lemon zest and juice and pulse until smooth. Add to flour mixture and mix until just combined.

Using a rubber spatula, gently fold the beaten egg whites into the pancake batter.

Spray the griddle with nonstick cooking spray. Ladle ⅓ cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes.

Flip the pancakes and cook for 1 minute more. Repeat with the remaining batter.

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