LEMON RICOTTA PANCAKES

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If you're looking for a morning pick-me-up that will make your family feel special, look no further than these dressed-up Lemon Ricotta Pancakes. A little bit of ricotta cheese, some sweet vanilla and a touch of grated lemon peel take your typical pancake recipe up a few notches. The ricotta cheese works to create an extra fluffy texture in each pancake, while the vanilla and grated lemon peel provide a sweet and tangy flavor in every bite. Serve with some fresh-fruit toppings and maple syrup for a memorable breakfast treat that the whole family will love.

Provided by Tieghan Gerard

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 8

3 eggs, separated
3 tablespoons sugar
Grated peel of 2 lemons
1 tablespoon vanilla
5 tablespoons butter, melted
1 cup milk
2 cups Original Bisquickâ„¢ mix
3/4 cup ricotta cheese

Steps:

  • In a stand mixer fitted with whisk attachment, beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
  • In large bowl, beat egg yolks, remaining 2 tablespoons sugar, the lemon peel and vanilla with whisk. Beat in melted butter and milk until smooth. Add Bisquick mix, and stir with rubber spatula until just combined (do not overmix). Fold whipped egg whites into batter until just combined. Gently fold ricotta cheese into batter. Batter will be lumpy.
  • Heat nonstick skillet over medium heat. Pour 3 to 4 tablespoons batter in skillet. Once little bubbles form, turn and continue to cook until pancake is evenly browned on each side. Repeat with remaining batter.
  • Serve pancakes with your choice of fruit, powdered sugar and/or maple syrup.

Nutrition Facts : Calories 570, Carbohydrate 52 g, Cholesterol 195 mg, Fat 5, Fiber 0 g, Protein 16 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 14 g, TransFat 1/2 g

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