Lemon Zest Pancakes with homemade Ricotta Cheese
The lemon zest ricotta pancakes have been winning our guests over for years. Now we have taken one step further and added homemade Ricotta Cheese. Oh so Gooood!!
- 2 cups home made ricotta cheese (reference blog recipe page)
- 1 1/2 cups whole milk
- 4 eggs, separated
- 1/2 cup sugar
- Zest and juice of 1 lemon
- 1 1/2 cups all purpose flour
- 1/2 cup of buck wheat flour
- 2 Tbsp. baking powder
- 1/4 tsp. kosher salt
In a seperate bowl wisk whole milk with juice of a lemon and set aside. This can be done a day ahead. You can substitute this part by using buttermilk instead of whole milk. In another bowl, whisk together the egg yolks, lemon zest and sugar.Now use a third bowl and gently wisk together the flour, baking powder and salt.In another large bowl, the fourth bowl, using a whisk, beat the egg whites until frothy. You should have four bowls, it’s time to bring all the ingredients together
Now that the milk has had time to seperate and thicken softly poor into egg yolk bowl wisk gently. Add the milk mixture to the dry ingredients and mix until mixture is consistant with lumpy batter. Now, using a rubber spatula gently fold egg whites and ricotta into batter.
Preheat a griddle over medium heat 325-350 and lightly butter before ladling batter to make pancakes. Cook until bubbles form on top and the pancakes are golden underneath, about 2 minutes. Flip the pancakes and cook for 2 more minutes. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 16 pancakes, all depends on the size of pancake. Top pancakes with berry compote or roasted pecan syrup. Enjoy
June 28, 2011