Delightfully light, fluffy and moist pancakes made with lemon and ricotta cheese makes these pancakes a special treat. These definitely aren’t your traditional Saturday morning pancakes. Serve these lemon ricotta pancakes with syrup, fresh berries, or if you’re feeling real fancy top them off with candied lemon slices and a dusting of powdered sugar to blow away your guests.
Ingredients
Candied Lemon Slices
1 lemon thinly sliced
1 cup water
¾ cup sugar
Lemon Ricotta Batter
1 1/3 cup all-purpose (AP) flour
1 tablespoon baking powder
3 tablespoon sugar
pinch salt
1 cup fresh ricotta cheese
1 cup milk
2 eggs separated
1 teaspoon vanilla
zest and juice of 1 large lemon
1 teaspoon poppy seeds
unsalted butter for the griddle
Toppings
unsalted butter
candied lemon slices
lemon syrup
maple syrup
powdered sugar for dusting
Instructions
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