Lemon Ricotta Pancakes - La Pizca De Amor

Lemon Ricotta Pancakes - La Pizca De Amor

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Yields

4

Directions

  1. In a medium bowl mix the flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly combined
  2. In a separate bowl combine lemon juice, egg yolks, milk, ricotta cheese and melted butter until homogeneous
  3. Add the bowl of wet ingredients into the dry mixture and whisk until evenly distributed. (It is important not to overmix the batter. Otherwise you’ll have tough pancakes). The batter might look thick at this point. But do not worry
  4. Preheat a non-stick pan on medium-low flame
  5. In a clean bowl, beat egg whites with a whisk or hand mixer on medium-high until stiff, glossy peaks form. Gently fold into batter in thirds until no streaks remain. Batter should look airy and slightly loose.
  6. Lightly oil a pan and wipe excess. Pour ¼ cup batter and cook until bubbles form. Flip and cook until golden. Repeat with remaining batter, greasing as needed between pancakes.
  7. Serve with a dot of butter and maple syrup

Ingredients

  • 1 cup ea Urban Meadow® All Purpose Flour
  • 1/4 cup ea Urban Meadow® Granulated sugar
  • 1 teaspoon ea baking powder
  • 1/2 teaspoon ea baking soda
  • 2 ea lemons, zested and juiced
  • 1/4 teaspoon ea Urban Meadow® Salt
  • 2 ea Urban Meadow® Large White Eggs, yolks and whites separated
  • 1/3 cup ea milk
  • 1/2 cup ea Urban Meadow® Ricotta Cheese
  • 2 tablespoons ea Urban Meadow® Butter, melted
  • Urban Meadow® Vegetable Oil to grease the pan as needed