lemon-ricotta pancakes

prep time:  tbd
cook time:  tbd
servings:  8

6 eggs - separated
2/3 cups flour
4 tablespoons lemon zest
3 cups ricotta
5 tablespoons sugar
4 tablespoons butter

1.  in a large bowl, whisk egg yolks, flour, 3 tablespoons zest, 2 cups ricotta and 3 tablespoons sugar.  in another large bowl, beat eggs whites until stiff, fold into batter.

2.  on a griddle, cook pancakes in butter over medium until golden, 3 minutes per side.  in medium bowl, whisk remaining ricotta and sugar.  top pancakes with ricotta mixture and remaining zest.

- rachael ray magazine, july/august 2014

No comments:

Post a Comment