Saturday, December 8, 2012


I was looking for a recipe that called for ricotta to use mine up, and a way to procrastinate from studying for finals, and I found this! Lemon Ricotta Pancakes. Who knew? The ricotta makes the pancakes extra moist inside and you whip the egg whites before adding, which adds so much volume and fluff. The end result is a pancake that melts in your mouth. Stop drooling!


1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
1 tablespoon canola oil

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don't over mix. The batter will be thick.
3. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray.  Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Serve warm with maple syrup or fruit topping!


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