Meyer Lemon Ricotta Pancakes
- Number of Servings: 4
Ingredients
2 cups flour3/4 cup sugar1/2 tsp salt, plus a pinch1 tsp baking powder4 eggs, separated1 heaping cup ricotta cheese3/4 cup milk2 Meyer lemons, zested and squeezed
Stir together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.
Prehead a griddle. In antoehr bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gentsly so the pancakes will be light and fluffy. Use non-stick spray on griddle. Spoon or ladle the pancake batter onto the prepared griddle. When the top of the pancake is full of broken bubbles, the pancake is ready to flip. Flip the cake and cook until the bottom is golden brown. Remove the pancakes from the grill to serving plates.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user GENTAH.
Prehead a griddle. In antoehr bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gentsly so the pancakes will be light and fluffy. Use non-stick spray on griddle. Spoon or ladle the pancake batter onto the prepared griddle. When the top of the pancake is full of broken bubbles, the pancake is ready to flip. Flip the cake and cook until the bottom is golden brown. Remove the pancakes from the grill to serving plates.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user GENTAH.
Nutritional Info Amount Per Serving
- Calories: 576.3
- Total Fat: 13.6 g
- Cholesterol: 218.3 mg
- Sodium: 848.1 mg
- Total Carbs: 95.8 g
- Dietary Fiber: 4.2 g
- Protein: 21.9 g
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