Ingredients
-
1/4
-
6
-
1 1/2
-
1
-
1/2
-
1
-
1/4
-
1/2
-
2
-
1
-
-
-
-
-
Directions
Four Seasons’ Lemon Ricotta Poppy Seed Pancakes, These are super fluffy, super yummy pancakes Courtesy of the Martha Stewart Show I actually secretly (or maybe not so secretly) despise Martha for being so insanely perfect, but hey, I can’t deny that she found an awesome pancake recipe You can prepare up to and including step 4 the evening before if that makes your morning go easier It does mine , I really struggled with this review Made this for breakfast when I wanted to try something a little differant from our regular buttermilk pancakes I followed the recipe exactly and we LOVED the lemon flavor in this recipe – but the texture was more cake-like than pancakes and was a bit off putting to us That said, if you are prepared for the texture, these are very good, I would just recommend you only use a sprinkling of powdered sugar and maybe fresh berries to top and stay away from any syrup as it does not hold up well to that
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Steps
|
1
Done
|
Melt Butter. |
|
2
Done
|
Seperate Eggs, Set Whites Aside (refridgerate If Prepping Batter For the Next Morning). |
|
3
Done
|
in a Large Bowl, Mix Together Butter, Egg Yolks, Ricotta, and Vanilla. |
|
4
Done
|
Add Flour, Baking Powder, Sugar, Salt, Lemon Zest, and Poppy Seeds and Stir to Combine Well. |
|
5
Done
|
Using an Electric Mixer Beat Egg Whites Until They Form Stiff Peaks. |
|
6
Done
|
Gently Fold the Egg Whites Into the Pancake Batter. |
|
7
Done
|
Oil a Skillet and Heat Over Medium High. |
|
8
Done
|
Using About 1/2 Cup Batter at a Time, Cook Each Pancake Until Golden, About 2 Minutes on Each Side. |
|
9
Done
|
Serve With Powdered Sugar or Strawberry Syrup. |
