Lemon Ricotta Pancakes

Last weekend I had a guest whose husband wanted pancakes and she was allergic to maple! These delightfully light, slightly sweet pancakes served with sliced strawberries were perfect! He used syrup.

Whisk together:
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt

In a separate bowl combine:
3/4 cup ricotta cheese
2 egg yolks
1/4 cup sugar
1 tablespoon lemon zest
1 1/2 cups buttermilk

Combine the wet with dry. Fold in 2 stiffly beaten egg whites just before cooking. Heat griddle until water bounces and set flame to medium. Brush with melted butter and use about 1/4 cup per pancakes. Sprinkle with a little confectioners sugar and serve with sliced straberries. Maple syrup works as well although you hardly need it.

Category : Recipes