Pentagoet Inn Bed and Breakfast

Lemon Ricotta Pancakes: Breakfast-Brunch

Servings: 6

Ingredients:

• 

  3 Eggs

• 

  2 tablespoon Sugar

• 

  1/4 cup All-purpose Flour

• 

  1/4 teaspoon Salt

• 

  3/4 cup Ricotta Cheese

• 

  grated zest of 2 Lemons

• 

  1/4 cup Butter -melted

Step 1:

Separate the eggs and beat whites until they hold stiff peaks. In another bowl, stir together the egg yolks, flour, ricotta cheese, butter, sugar, salt, and lemon zest until well mixed

Step 2:

With a large spoon or a spatula, fold the egg whites into yolk mixture. Gently stir until there are no yellow or white streaks

Step 3:

Heat a skillet or griddle over medium heat. Grease lightly and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 1 ½ minutes, then turn the pancake over and cook about 30 seconds. Keep the pancakes warm in a 250°F oven until ready to serve. Makes 12 pancakes