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Lemon Ricotta Pancakes
Filed under: Breakfast, Breakfast - Pancakes.
Ingredients: 1 cup whole milk ricotta cheese 1 cup milk 3 eggs, separated 2 Tbs. melted butter 1/2 cup sugar, separated Zest & juice of 1 lemon 1 1/2 cups cake flour 1 Tbs. baking powder 1/4 tsp. salt Lemon Whipped Cream: 1 cup heavy cream, 1/2 cup lemon curd, 1 tsp. vanilla, 1/4 cup sugar. Whip until all ingredients combined and fluffy. Directions: In a large bowl, whisk together the ricotta, milk, egg yolks, butter, 1/4 cup sugar, lemon zest and juice until smooth. Sift together flour, baking powder and 1/8 tsp. salt. Mix with ricotta mixture just until combined. In a clean large bowl, whisk the egg whites until frothy. Add the salt and continue to mix while slowly adding remaining 1/4 cup sugar until peaks form and egg whites are glossy. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture to lighten. Fold in the remaining whites. Pre-heat griddle over medium heat. Spray with non-stick cooking spray. Ladle batter onto the griddle for pancakes. Cook until bubbles form on top and pancakes are golden, about 1-2 minutes. Flip and cook for another minute. Transfer to warmed plate and repeat with remaining batter. Serve with warm berry sauce and lemon whipped cream.  Recipe Summary: Prep Time: 15 Cook Time: 3-5 Comments: Other recipes by The Sea Meadow Inn: Best Banana Muffins | |
Recipe Provided By:
The Sea Meadow Inn Brewster, MA  Detailed Listing | Website Brewster Bed and Breakfast Inns |