Lemon Ricotta Pancakes

makes 6 small pancakes

recipe adapted from Blog Chef

prep time: 15 min / cook time: 15 min

INGREDIENTS

3 egg yolks, yolks and whites separated

2 tbsp sugar

1 pinch salt

zest of 1 medium lemon

* I used a Meyer lemon

1 c ricotta cheese

1/2 c all-purpose flour

butter, for frying

DIRECTIONS

• In a medium bowl, whisk egg yolks, lemon zest, sugar, salt, ricotta cheese and flour.

• In a separate bowl, beat egg whites with an electric mixer until they form slightly stiff peaks.

• Fold egg whites into ricotta/flour mixture until well blended.

• Add a little bit of butter to a skillet or griddle over medium high heat.

* Medium high heat was a bit too high, I would recommend using medium to medium low heat.

• Spoon batter into the pan to form a pancake of the desired size you want.

• Cook until the top starts to bubble and/or the bottom is golden brown, flip the pancakes onto its other side and cook until the pancake is cooked thoroughly throughout.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING