A delicious and harmonious combo, ricotta with lemon blends seamlessly in this fabulous brunch treat. Serve plain or with Amour Spread's Strawberry Rhubarb or Blackberry Jam and a dollop of whipped cream. Makes 8 medium-sized pancakes.
- 1 cup Belfiore Ricotta cheese
- 1 certified organically grown Meyer lemon
- ½ cup King Arthur all purpose flour
- 2 tablespoons sugar
- 3 Clifford Family Farms local eggs
- ¼ teaspoon Kosher salt
- Strauss Creamery unsalted butter for cooking the pancakes
Separate the eggs.
Using a fine grater or microplane zester, zest 1 Meyer lemon
Whisk the ricotta, lemon, flour, sugar, salt and egg yolks in a medium bowl.
Using a stand-alone or hand held electric mixer, whip the egg white to form soft peaks.
Carefully fold the egg whites into the ricotta mixture. Batter will be thick.
Heat a flat frying pan or skillet over medium heat. When hot, add a dollop of butter and coat the pan.
Ladle in the batter to create pancakes sizes of your choosing. Do not crowd the pan.
Cook for around 1 – 2 minutes, or until the pancake bottom is golden brown. Flip the pancake and cook for another 1 – 2 minutes, or until the other side is nicely browned also, and the pancake is cooked through.
Serve warm topped with jam and a dollop of whipped cream.