Ricotta Pancakes (I LOVE these!)
3 eggs (yolks and whites separated)
3 tablespoons white sugar
1 pinch salt
The zest of 1 medium lemon (or less, to taste)
1 cup Ricotta cheese
1/2 cup flour
Butter for frying
- In a medium bowl, whisk egg yolks, lemon zest, sugar, salt, Ricotta cheese and flour. In a separate bowl, beat egg whites with an electric mixer until slightly stiff peaks are formed. Fold egg whites into ricotta-flour mixture until well blended.
- Add a pat of butter to a skillet and griddle over medium high heat. Spoon batter into the pan to form a pancake of the desired size. Cook for 1 minute or until the top starts to bubble and/or the bottom is golden brown; flip the pancake onto the other side and cook until cooked thoroughly throughout (about 1-1/2 minutes).
- Repeat until the batter is gone.
Makes about 4 medium pancakes (I made six smaller ones).
For the life of me, I can’t recall where I obtained this recipe, however the cook used whipped cream and strawberries on the tops of the pancakes. Hubby put a dollop of Ricotta cheese and topped with blueberry spread. I ate plain – however, no way is this a plain pancake. It was delicious (and could probably even be used as a not-too-sweet but delicious dessert). Of course, the pancakes could be topped with honey or syrup or jam and butter.