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Lemon Ricotta Pancakes

Serves Serves 4 people

537

Lemon Ricotta Pancakes

5 minPrep Time

5 minCook Time

10 minTotal Time

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Ingredients

  • 3/4 cup whole wheat flour
  • 3/4 cup unbleached white flour
  • 1 1/2 tsp. baking powder
  • 1 cup 2% milk
  • 3 eggs (separated)
  • 3/4 cup part skim ricotta
  • 2 tsp. lemon zest
  • 1/2 tsp. vanilla extract
  • 1 cup fresh blueberries
  • Maple Syrup (optional)
  • cooking spray
  • Cookware used:
  • Square Griddle (cooks 4 smaller pancakes at a time)
  • 7 Inch Saute (cooks a 6 inch pancake)
  • 8.5 Inch Saute (cooks a 8 inch pancake)
  • If using the 8.5 Inch Saute or 7 Inch Saute, you can cook these pancakes on the Gourmet Cooker Base

Instructions

  1. Combine the flours, baking powder, and 1/4 tsp. salt in a large bowl. Reserve.
  2. Beat the milk with eggs in another bowl.
  3. Add the ricotta, lemon zest and vanilla and beat until creamy.
  4. Fold the egg mixture into the flour mixture until thoroughly combined.
  5. Let batter stand 10 minutes.
  6. Spray griddle with cooking spray.
  7. Heat the griddle over medium heat.
  8. Using a 1/4 measuring cup, spoon batter into the hot pan.
  9. Cook until bubbles form on top of each pancake, about 3 minutes.
  10. Carefully turn and cook the other side until bottoms are golden in color, 2 minutes more.
  11. Serve topped with fresh blueberries, and maple syrup if desired.
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https://kitchencraftcookware.com/breakfast/lemon-ricotta-pancakes/

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