Friday, February 17, 2017

Amazing Lemon Ricotta Pancakes

8 servings: 1/2 red, 1/2 blue, 1/4 yellow
1 1/2 cups of all-purpose flour
2 tablespoons of sugar
1 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 cups of buttermilk
2 large eggs, separated
1 tablespoon of grated lemon peel
1/3 cup of part-skim ricotta cheese
Salad oil

Mix up your flour, your sugar, your baking soda, and your salt in a large bowl, making sure that everything is perfectly and evenly combined together. In a separate bowl, you’ll want to whisk together your buttermilk, the egg yolks, and the lemon peel that you have graded up – again mixing everything until it is pretty evenly combined.

From there, beat up your egg whites until you get these tiny little white mountains to form, and then gently fold these beaten egg whites into your batter mixture.

Once all of that is taken care of, simply slap your favorite nonstick griddle or a 12 inch frying pan on your stove (cranked up to medium-high heat) and pour out appropriately sized pancakes.

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