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Lemon Ricotta Hot CakesLemon Ricotta Hot Cakes

Lemon Ricotta Hot Cakes

These sunshine-in-every-bite tender, light & fluffy pancakes are great for breakfast, brunch and special occasions.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Lemon Ricotta Hot Cakes
Lemon Ricotta Hot Cakes
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Servings18
0
Ingredients
6 large eggs, separated
1 1/2 cups whole milk ricotta cheese
1/2 cup butter, melted, cooled
1/2 teaspoon vanilla or lemon extract
1/2 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
3 tablespoons grated lemon zest, divided
Powdered Sugar
fresh blackberries
Directions
  1. In a mixer bowl, beat egg yolks; then add the next three ingredients and blend until smooth.
  2. Combine flour, sugar, salt, and 2 tablespoons of zest; stir into the ricotta mixture.
  3. With an electric mixer, beat egg whites until firm peaks form.
  4. Gently fold the egg whites into the batter.
  5. Lightly grease a griddle and place it over medium heat for 1 minute.
  6. For each pancake, spoon 1/4 cup of batter onto the griddle in a 3-inch circle.
  7. Cook the pancakes for several minutes on each side until golden.
  8. Serve immediately or place the pancakes on an ovenproof dish and cover loosely with foil to keep them warm in a 200°F oven.
  9. TO SERVE: Sprinkle the pancakes with powdered sugar.
  10. Top them with the remaining lemon zest and garnish with blackberries.
0 minutes
Prep Time
0 minutes
Cook Time
18
Servings

Directions

  1. In a mixer bowl, beat egg yolks; then add the next three ingredients and blend until smooth.
  2. Combine flour, sugar, salt, and 2 tablespoons of zest; stir into the ricotta mixture.
  3. With an electric mixer, beat egg whites until firm peaks form.
  4. Gently fold the egg whites into the batter.
  5. Lightly grease a griddle and place it over medium heat for 1 minute.
  6. For each pancake, spoon 1/4 cup of batter onto the griddle in a 3-inch circle.
  7. Cook the pancakes for several minutes on each side until golden.
  8. Serve immediately or place the pancakes on an ovenproof dish and cover loosely with foil to keep them warm in a 200°F oven.
  9. TO SERVE: Sprinkle the pancakes with powdered sugar.
  10. Top them with the remaining lemon zest and garnish with blackberries.