LEMON RICOTTA PANCAKES
I saw this in todays Boston Globe - they are served at the Four Seasons Hotel in Boston, MA. They sound incredible!
Provided by lovindisney
Categories Breakfast
Time 15m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the egg yolks, ricotta cheese and butter.
- In a small bowl, whisk the flour, sugar, salt and lemon rind. Stir the flour mixture into the ricotta mixture just until blended - batter will be thick.
- With an electric mixer, beat the egg whites until they form stiff peaks. Gently fold the whites into the batter - don't over mix.
- Heat a griddle or large nonstick skillet over medium heat. Pour batter onto the hot pan to form 4-inch rounds. Cook until the bottoms are golden. Turn and cook the other side.
- Serve with fresh berries and a dusting of confectioners sugar.
Nutrition Facts : Calories 558.1, Fat 42.8, SaturatedFat 24.6, Cholesterol 425.3, Sodium 478.2, Carbohydrate 25.3, Fiber 3, Sugar 5.1, Protein 22.3
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