Lemon Ricotta Pancakes

Fabulous Fairholme: Breakfasts and Brunches

by Sylvia Main

5 eggs, separated
zest, 1 large lemon or orange
1 cup milk
1 ¾ cups ricotta cheese
1 cup all-purpose flour, sifted
2 ½ teaspoons baking powder
½ cup sugar
dash salt
maple syrup and/or crème fraîche

Preheat griddle or skillet on medium heat.

Mix the egg yolks. Sift and mix the dry ingredients and combine with egg yolks, lemon or orange zest, milk and ricotta cheese.

Beat the egg whites until stiff. Gently fold into the egg-ricotta batter. Lightly oil griddle and pour a pancake-sized amount onto griddle with a ½ cup measuring scoop. Cook until bubbles form. Flip and cook other side until golden.

Serve with warm maple syrup and/or crème fraîche.

NOTE: flip only once and don’t flatten the pancake after flipping. This keeps it nice and light.

Recipe courtesy of Whitecap Books. To read the review for Fabulous Fairholme: Breakfasts & Brunches please click here.