Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 12 pancakes, 4 serving(s)
Ingredients: 6 eggs, separated; 1 1/2 cups ricotta cheese; 1/2 cup unsalted butter, melted and slightly cooled; 1/2 cup flour; 4 teaspoons sugar; 1/2 teaspoon salt; 2 lemons (grated lemon rind)

Submitted by lovindisney

"I saw this in todays Boston Globe - they are served at the Four Seasons Hotel in Boston, MA. They sound incredible!"

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Ready In:: 15mins
Ingredients:: 7
Yields:: 12 pancakes
Serves:: 4

ingredients

6 eggs, separated
1 ¹⁄₂ cups ricotta cheese
¹⁄₂ cup unsalted butter, melted and slightly cooled
¹⁄₂ cup flour
4 teaspoons sugar
¹⁄₂ teaspoon salt
2 lemons (grated lemon rind)

directions

In a large bowl, whisk the egg yolks, ricotta cheese and butter.
In a small bowl, whisk the flour, sugar, salt and lemon rind. Stir the flour mixture into the ricotta mixture just until blended - batter will be thick.
With an electric mixer, beat the egg whites until they form stiff peaks. Gently fold the whites into the batter - don't over mix.
Heat a griddle or large nonstick skillet over medium heat. Pour batter onto the hot pan to form 4-inch rounds. Cook until the bottoms are golden. Turn and cook the other side.
Serve with fresh berries and a dusting of confectioners sugar.