Ingredients
-
1
-
1/3
-
3/4
-
3/4
-
4
-
1
-
1
-
1
-
1 1/2
-
1 1/2
-
-
-
-
-
Directions
Lemon, Ricotta and Sour Cream Pancakes,These are available for breakfast at the Nutmeg Inn, Wilmington, Vermont – or even at your very own kitchen breakfast table! Top them with real Vermont maple syrup for a truly amazing breakfast treat.,These tasted very good but the texture seemed custardy…the middles never seemed to get done.,OMG!!! These are so light and fluffy with a lovely lemon undertone. I made “Recipe #180628” and used 2% milk in the pancake recipe. The balance of flavours is spot on! We had a few pancakes left over and they are wonderful cold with a light sprinkling of sugar. I already have the whole milk for the ricotta on my shopping list again…just for these pancakes. Thank you for sharing this awesome recipe. BTW…I am NOT a pancake lover…but these….oh my!
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Steps
|
1
Done
|
In a Large Bowl, Whisk Together Ricotta, Sour Cream, Butter, Vanilla, Milk, Egg Yolks, Sugar, Cinnamon, Salt, and Lemon Zest Until Completely Homogenized. |
|
2
Done
|
Sift Flour and Baking Powder on Top and Blend Completely. |
|
3
Done
|
in a Separate Bowl, Beat the Egg Whites to Stiff Peaks and Gently Fold Into Batter the Batter Should Be Just Thin Enough to Pour- If Too Thick, Add More Milk. |
|
4
Done
|
Pour by Cups Onto Prepared 375 Degree Griddle and Cook 2-3 Minutes on First Side, Then Flip and Cook 1-2 Minutes More, or to Your Liking. |
