DOWNLOAD RECIPE CARD HERE: https://www.dailythrive.app/s/LEMON-RICOTTA-PANCAKES.pdf
SERVES: 4
TIME: 40MINS
INGREDIENTS
-1 cup flour
-1 tsp baking powder
-1 tbsp sugar
- ¼ tsp salt
-1 cup ricotta
- ¾ cup milk
-2 large eggs, separated
-1 lemon (zested and juiced)
-1 tsp vanilla extract
-unsalted butter for cooking
DIRECTIONS
1. Combine the flour, baking powder, sugar and salt in a large bowl.
2. In another bowl, whisk together the ricotta, milk, lemon juice, lemon zest, vanilla, and egg yolks. Whisk the wet ingredients into the dry.
3. Use an electric mixer with the whisk attachment to beat the egg whites until stiff (you can skip this and just add the egg whites in step 2, but your pancakes will be less fluffy). Use a metal spoon and gradually fold the egg whites into the pancake batter.
4. Heat a nonstick pan over medium-low heat. Melt butter on the surface or spray with cooking oil spray.
5. Pour ⅓ cup of the batter at a time into the pan. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden brown on the bottom.
6. Serve with finished berry compote or syrup.
NUTRITION (estimated per serving)
calories: 360
protein: 15g
fats: 14g
carbs: 43g
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