FOUR SEASONS' LEMON RICOTTA POPPY SEED PANCAKES

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Four Seasons' Lemon Ricotta Poppy Seed Pancakes image

These are super fluffy, super yummy pancakes. Courtesy of the Martha Stewart Show. I actually secretly (or maybe not so secretly) despise Martha for being so insanely perfect, but hey, I can't deny that she found an awesome pancake recipe. You can prepare up to and including step 4 the evening before if that makes your morning go easier. It does mine.

Provided by berry271

Categories     Breakfast

Time 45m

Yield 6-8 large pancakes, 4 serving(s)

Number Of Ingredients 12

1/4 cup butter
6 large eggs
1 1/2 cups ricotta cheese
1 teaspoon vanilla
1/2 cup flour
1 teaspoon baking powder
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons lemon zest
1 teaspoon poppy seed
powdered sugar (optional)
strawberry syrup (optional)

Steps:

  • Melt butter.
  • Seperate eggs, set whites aside (refridgerate if prepping batter for the next morning).
  • In a large bowl, mix together butter, egg yolks, ricotta, and vanilla.
  • Add flour, baking powder, sugar, salt, lemon zest, and poppy seeds and stir to combine well.
  • Using an electric mixer beat egg whites until they form stiff peaks.
  • Gently fold the egg whites into the pancake batter.
  • Oil a skillet and heat over medium high.
  • Using about 1/2 cup batter at a time, cook each pancake until golden, about 2 minutes on each side.
  • Serve with powdered sugar or strawberry syrup.

Nutrition Facts : Calories 482.5, Fat 31.1, SaturatedFat 17.3, Cholesterol 356.6, Sodium 667.5, Carbohydrate 28.5, Fiber 0.7, Sugar 13.2, Protein 21.7

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