Lemon, Ricotta and Sour Cream Pancakes |
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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 8 |
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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. Ingredients:
1 cup whole milk ricotta cheese |
1/3 cup sour cream |
3/4 cup cake flour |
3/4 cup buttermilk or 3/4 cup milk |
4 large eggs, separated |
1 tablespoon sugar |
1 tablespoon melted butter |
1 teaspoon pure vanilla extract |
1 1/2 teaspoons lemons, zest of |
1 1/2 teaspoons baking powder |
1 pinch cinnamon |
1 pinch salt |
Directions:
1. In a large bowl, whisk together ricotta, sour cream, butter, vanilla, milk, egg yolks, sugar, cinnamon, salt, and lemon zest until completely homogenized.
2. Sift flour and baking powder on top and blend completely.
3. 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. Pour by 1/4 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.
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