Lemon Ricotta Hotcakes

Temps de cuisson: 15 min
Portions: 5


  • Large eggs (seperated)
  • Ricotta Cheese
  • Butter Melted, Cooled
  • Sugar
  • Salt
  • Lemon Zest
  • Blackberries (any kind of berry optional)
  • Confectioner Sugar

  1. Mix egg yolks, ricotta cheese, and butter in a large bowl. Set aside. Combine flour, sugar, salt and 2 tablespoons and lemon zest in a bowl. Slowlly add dry ingredients to the egg mixture and mix well. Set aside.
  2. Beat eggs whites in in a bowl with an electric mixer until firm peaks form. Careffully fold egg whites into batter.
  3. Lightly grease a griddle or non stick pan and place over medium heat for 1 minute. Ladle about 1/4 cup batter on griddle or pan for each cake. Cook cakes for several minutes on one side until golden. Flip cake and continue to cook until golden. Serve with a sprinkling of confrectioner sugar and remaining lemon zest and berries. Makes about 12-5 inch pancakes

Woolverton Inn


  • Prix par nuit $155 - $435
  • Avis (216) 4,6
  • Chambres 13
  • Accepte les cartes cadeaux


  • Téléphone 1-(609) 397-0802