Whether serving a full house or just a few guests, our Lemon Ricotta Pancakes are always a big hit.  They are a little more involved than your traditional pancakes, but oh, SO worth the extra effort!

Serves 10 – (makes 2 pancakes each)

 

 

 

You will need:

2 cups ricotta
2 cups sour cream
6 eggs, separated
2 cups all purpose flour
1 tsp. Baking soda
2 dash salt
2 Tbs white sugar
4 Tbs lemon juice
4 tsp grated lemon zest
oil
Fresh blueberries – 2 cups (optional)*

 

Beat together ricotta, sour cream, and egg yolks.

 

 

 

 

 

 

Combine baking soda, flour, salt, and sugar.

Beat egg whites until fairly stiff but not dry

Heat a griddle or large skillet over medium-low heat while you finish batter.

Stir flour mixture into cheese mixture, blending well but not beating.

 

 

 

 

 

Add blueberries.

Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat visible in batter.

 

 

 

 

Grease griddle or skillet with butter, oil or spray to coat surface.

When it is hot add batter, we use 1/4 cup per, making sure to include some egg white in each pancake.

Cook until lightly browned on bottom, 3-5 minutes, then turn and cook second side.

 

 

Serve with warm maple syrup, top with whip cream or try some of our homemade Blueberry Sauce

Tips:

– * Can use frozen berries- thaw slightly but do not rinse
– When adding dry mix into the wet ingredients do not overmix
– Gently fold the egg whites into the batter
– Be sure to test to see if the griddle is hot enough by sprinkling a couple of drops of cold water on it: If the water bounces and sputters, it is ready to use.