March 22, 2016

In the Kitchen: Lemon Ricotta Pancakes

lemon ricotta pancakes

There is something comforting about making pancakes on a cold winter morning. The dense, rich batter, warm syrup, and hot coffee all pair nicely with my furry slippers. Because of this I rarely make pancakes outside of the November through February time frame. Warm pancakes don't have the same allure on a toasty July morning, but there is still enough chill in the air right now to enjoy a fluffy pancake on a weekend morning. This recipe is great for this transitional season. The lemon and ricotta brighten up the dish, but they are still pancakes so you get that warm and cozy feeling while indulging. Whip them up for your friends and family this Easter Sunday, and hopefully it will feel like spring. 

lemon ricotta pancakes
lemon ricotta pancakes
lemon ricotta pancakes

Lemon Ricotta Pancakes

1 cup ricotta cheese
1 cup greek yogurt 
3 eggs, separated
3 tablespoons sugar 
1 cup flour 
1/2 teaspoon baking soda 
2 tablespoons lemon juice 
1 teaspoon lemon zest 
1/4 teaspoon salt 
butter 
powdered sugar 

Whisk together ricotta cheese and yogurt. Add in egg yolks one at a time until mixture is smooth. Set egg whites aside. Stir in sugar, flour, baking soda, lemon juice, lemon zest, and salt until blended together. In a separate bowl, whisk egg whites until soft peaks form. Carefully stir egg whites into the pancake batter. Mixture so should look light and fluffy. 

Melt about 1/2 a tablespoon of butter in a non-stick skillet over medium heat. Spoon about a 1/3 cup of the pancake batter in to the hot pan. Cook until pancakes just begin to turn golden. Serve warm with powdered sugar. 



1 comment:

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