The Woolverton Inn

Lemon Ricotta Hotcakes: Breakfast-Brunch

Servings: 5

Prep time:15 min

Ingredients:

• 

  6 Large eggs (seperated)

• 

  1 1/2 cups Ricotta Cheese

• 

  1/2 cup Butter Melted, Cooled

• 

  4 tablespoons Sugar

• 

  1/2 teaspoon Salt

• 

  6 tablespoons Lemon Zest

• 

  1 cup Blackberries (any kind of berry optional)

• 

  Sprinkling Confectioner Sugar

Step 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.

Step 2:

Beat eggs whites in in a bowl with an electric mixer until firm peaks form. Careffully fold egg whites into batter.

Step 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