Lemon Ricotta Pancakes
My sweet niece Danielle is as delightful as her pancakes. Bursting with sweet lemon flavor, these cakes are as special as she is and will bring rays of sunlight into each and every morning.
My sweet niece Danielle is as delightful as her pancakes. Bursting with sweet lemon flavor, these cakes are as special as she is and will bring rays of sunlight into each and every morning.
Ingredients
1 cup part-skim ricotta cheese, Precious®
4 eggs, separated
4 tablespoons butter, melted
1/2 cup baking mix, Bisquick®
2 tablespoons sugar
3 tablespoons lemon juice, ReaLemon®
1 teaspoon lemon extract, McCormick®1/2 teaspoon ground nutmeg, McCormick®
Raspberry or boysenberry syrup, Knott’s Berry Farm®
Fresh berries (optional)
Directions
In a large bowl, use an electric mixer on low speed to combine ricotta, egg yolks, butter, baking mix, sugar, lemon juice, lemon extract, and nutmeg.
Using clean beaters, beat egg whites in a small bowl until stiff but not dry. Carefully fold one-third of egg whites into batter to loosen batter. Gently fold in remaining egg whites.
Lightly grease a stovetop griddle and set it over medium-high heat. Pour 1/3 cup of batter at a time onto griddle. Cook until edges are dry. Using a rubber spatula, flip and cook until golden brown. Serve hot with fruit syrup and garnish with fresh berries (optional).
TIP: Egg whites will not whip properly if there is any oil or fat on beaters or in bowl.
