Description
Make breakfast extra special with easy lemon ricotta pancakes topped with sweet cherry preserves.
Ingredients
Scale
- 1 cup milk
- 1 cup ricotta cheese
- 3 egg yolks + 3 egg whites
- ½ teaspoon vanilla extract
- ¼ cup sugar
- 1 lemon (juiced and zested)
- 1 cup all-purpose flour
- ½ cup cake flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Butter (for the griddle)
Instructions
- In a large bowl whisk together your milk, cheese, egg yolks, vanilla, sugar and lemon juice and zest.
- Add all of your flour and baking powder until just combined.
- In a small bowl whisk your egg whites until soft peak form, add salt.
- Gently fold into your ricotta mixture.
- Heat a griddle or non-stick pan over medium heat and butter the griddle.
- Ladle about 1/3 cup into the pan or griddle to create one pancake. Look for bubbles to form over the top and then flip. About 1-2 minutes per side and remove.
- Repeat until you’ve used up all your batter.
- Top with delicious Bonne Maman Cherry Preserves + enjoy!
- Category: Breakfast