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Lemon and ricotta pancakes have been my favorite ever since I first tried them. They are fluffy and light, with a freshness that can only come from lemon zest.
Place the egg whites in a medium bowl and the egg yolks in another. Using a hand mixer, whip the egg whites until soft peaks form.
Add the ricotta, lemon zest, and sugar to the bowl with the egg yolks and whisk together until smooth. Whisk in the buttermilk, followed by the flour, baking powder, and salt. Finally, fold in the egg whites.
Use a 1/3 cup measuring cup to portion out the batter onto a greased griddle over medium heat. Cook for a few minutes on the first side, or until bubbles form in the batter and pop. Flip the pancakes over and cook for another minute or so, or until the second side is golden brown.
This recipe should make about 9 pancakes. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!