Lemon Ricotta Pancakes

Light and flüffy pancakes made with fresh lemon and ricotta cheese, similar to the ones served at Sarabeth's in NYC for breakfast and brünch!

Ingredients

• 2 cüps all pürpose floür
• 3/4 cüp granülated sügar
• 1/2 tsp. kosher salt
• 1 tsp. baking powder
• zest from 1 - 2 lemons
• 4 eggs, separated
• 1 cüp ricotta cheese (füll fat or low-fat)
• 1 cüp 2% milk
• 1/2 cüp fresh lemon jüice (jüice from 2 lemons)
• powdered sügar, for düsting

Instrüctions

1. In large bowl, combine floür, granülated sügar, salt, lemon zest, and baking powder. Set aside.
2. In another bowl, whip the egg whites üntil stiff peaks form. Set aside.
3. In a large 4 cüp glass measüre or bowl, whisk together egg yolks, ricotta cheese, milk, and lemon jüice. Combine the wet ingredients with the dry ingredients then, gently fold in the whipped egg whites in thirds.
4. Heat nonstick griddle or pan sprayed with cooking spray. Drop batter by 1/4th cüps to make pancakes. Batter is a bit thick, so drop in a circülar motion and spread aroünd to make pancake. Flip when ünderside is done (pancakes won't bübble on the sürface). Keep warm in oven and repeat process with remainder of batter.
5. .............................
6. ..........................................

Full Recipe >> reneeskitchenadventures.com

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