Lemon Ricotta Pancakes
There are always smiles all around at Sunapee View Bed and Breakfast when Lemon Ricotta Pancakes are on the menu. These light and fluffy pancakes are yummy served with fresh berries and banana slices and, of course, locally made New Hampshire maple syrup. The pancake eating record by a guest from Maine remains at 19! The challenge is on!
Mix together dry ingredients in large bowl:
- 1 1/2 cups flour
- 2 T sugar
- 1 tsp. baking soda
- 1/2 tsp salt
In separate bowl mix together:
- 1 1/2 cups buttermilk
- 2 large egg yolks (retain whites in separate bowl)
- Zest of one lemon
- 1/2 tsp lemon oil.
Measure 1/3 cup of ricotta and set aside.
Beat egg whites to soft peaks.
- Just prior to putting on the griddle: Mix wet ingredients into dry.
- Stir in Ricotta to smooth.
- Fold in egg whites.
Heat griddle to 350 and butter generously. Flip when bubbles appear over surface and cook until done. Garnish with berries and/or banana slices.