Ricotta cheese is one of the lesser expected items in the SimplyCooking® Pantry. It's in every dairy section but perhaps everyone is not quick to keep a container on hand. Ricotta cheese, however, is a staple that allows great variety in . Pancakes are pancakes until you change a few ingredients to create a different texture and unexpected flavor.
These Lemon Ricotta Pancakes take the idea of pancakes somewhere new. They are cloud like light and taste like a breath of summer. They would even make a nice summer dessert or late night dinner.
lemon ricotta pancakes
2 eggs, separated
2 Tbsp. sugar
2 Tbsp. butter, melted, plus 2 tsp. for the griddle
3/4 cup ricotta cheese
1/2 cup APflour
1 lemon, juiced and zested
1/4 tsp. salt, Celtic Sea Salt preferred
Powdered sugar, to taste
Separate the eggs, placing the yolks in a large bowl and the whites in a mixing bowl. With a mixer, beat the whites until they hold soft peaks. Add the sugar and beat again until stiff peaks form. Set aside.
To the bowl with the yolks, add the the melted butter, ricotta, flour, lemon juice and zest, and salt. Mix well, then fold in the beaten egg whites. Grease a hot griddle with 2 tsp. butter. Spoon batter for each pancake and cook for several minutes. Flip and cook briefly on the second side. Serve immediately. The recipe will make approximately nine 4-inch pancakes. Sprinkle lightly with powdered sugar.