Ricotta Pancakes
Ricotta cheese makes these Italian pancakes light, moist and utterly delicious.
- Preparation Time15 mins
- Cooking Time20 mins
- Serves4
- DifficultyEasy
1/2 cup plain flour
1 tablespoon sugar
Pinch salt
Zest of 1/2 lemon
1 1/2 cups ricotta cheese
4 farm fresh large eggs, separated
Butter, for griddle
Heat a nonstick griddle to medium-high heat.
Mix together the flour, sugar, salt, lemon zest, ricotta, and yolks in a large bowl until thoroughly combined.
Beat the egg whites in a separate bowl until stiff. Fold the egg whites into the ricotta mixture.
Spread some butter on the hot pancake griddle.
Ladle 1/2-cup size pancakes onto the hot griddle and cook for about 2 minutes per side, until golden. Keep pancakes warm in a low oven before serving.