Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Ricotta Pancakes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 320
- Total Fat
- 18 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 256 milligrams
- Sodium
- 247 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 19 grams
- Sugar
- 4 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
1/2 cup all-purpose flour
1 tablespoon sugar
Pinch kosher salt
Zest of 1/2 lemon
1 1/2 cups ricotta cheese
4 farm fresh large eggs, separated
Butter, for griddle
Directions
- Heat a nonstick griddle to medium-high heat.
- Mix together the flour, sugar, salt, lemon zest, ricotta, and yolks in a large bowl until thoroughly combined.
- Beat the egg whites in a separate bowl until stiff. Fold the egg whites into the ricotta mixture.
- Spread some butter on the hot pancake griddle.
- Ladle 1/2-cup size pancakes onto the hot griddle and cook for about 2 minutes per side, until golden. Keep pancakes warm in a 200 degree F oven before serving.