Lemon Ricotta Pancakes Recipe
Recipe from Fabulous Fairholme: Breakfast & Brunches. This tasty dish was featured on Global TV and in the Vancouver Sun.
Serves 4-6 people
– 5 eggs separated
– zest of 1 lemon or orange
– 1 ¾ cups ricotta cheese
– 1 cup milk
– 1 cup all-purpose flour
– 2 ½ tsp baking powder
– ½ cup sugar
– dash salt
Preheat griddle skillet on medium heat.
Mix together the 5 egg yolks.
Sift and mix the dry ingredients, then combine with the egg yolks, citrus peel, milk and ricotta.
Beat the egg whites until stiff. Fold into the egg-ricotta batter very gently you do not want to sitr at this stage.
Lightly oil griddle and pour a pancake-sized amount on. We use a ½ cup meausring scoop. It’s just the right amount. Cook until bubbles form. Flip and cook other side until golden, but do not flatten.
Serve with warm maple syrup and creme fraiche.
Tips: This souffle style pancake will melt in your mouth. A little tip, only flip once and do not flatten pancake after you flip it, this keeps it nice and light. Guests phone us in advance to ensure we will serve this dish during their stay.