March 29, 2013

Lemon Ricotta Pancakes

I can't think of a better way to welcome spring and celebrate Easter than over Lemon Ricotta Pancakes make with only the freshest of fruit. The flavors of this breakfast complement each other very nicely without overpowering one another. Recipe adapted from Williams-Sonoma. Makes about 10-12 pancakes.

INGREDIENTS
  • 1 cup Ricotta Cheese
  • 1 cup Organic Milk
  • 3 egg whites
  • ¼ cup sugar
  • Zest and juice of 1 lemon
  • 1½ cups flour
  • 1 Tbs. baking powder
  • ¼ tsp. salt
DIRECTIONS
  1. In a large bowl, whisk together the ricotta, milk, egg whites, sugar, lemon zest and juice until smooth.
  2. Sift together the flour, baking powder and the salt over the ricotta mixture and stir with a spatula until just combined.
  3. Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake.
  4. 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. Transfer to a warmed plate. Repeat with the remaining batter. Serve hot with Blackberry Syrup and enjoy!

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