Lemon Ricotta Pancakes
- 5 tablespoons unsalted butter, plus more for coating the frying pan and serving
- 1 cup whole milk
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 3 large eggs, yolks and whites separated
- 2 tablespoons granulated sugar
- 1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)
- 1/2 teaspoon vanilla extract
- 3/4 cup whole-milk ricotta cheese
- Powdered sugar, fruit, or maple syrup, for serving (optional)
- This recipe is vegetarian
- Produce
- Lemon, packed (1 tablespoon)
- Cooking & Baking
- All-purpose flour (1 1/4 cups)
- Baking powder (1 1/2 teaspoons)
- Granulated sugar (2 tablespoons)
- Powdered sugar (1)
- Salt, fine (1 teaspoon)
- Vanilla extract (1/2 teaspoon)
- Dairy
- Butter, unsalted (5 tablespoons)
- Whole milk (1 cup)
- Whole-milk ricotta cheese (3/4 cup)
- Refrigerated
- Eggs, yolks and, large whites (3)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published October 22, 2010 (2 years ago).
61 people saved this recipe.
