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Ricotta Pancakes
Recipe courtesy Gabriele Corcos and Debi Mazar
- Total Time:
- 35 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- Pinch kosher salt
- Zest of 1/2 lemon
- 1 1/2 cups ricotta cheese
- 4 farm fresh large eggs, separated
- Butter, for griddle
Directions
Heat a nonstick griddle to medium-high heat.
Mix together the flour, sugar, salt, lemon zest, ricotta, and yolks in a large bowl until thoroughly combined.
Beat the egg whites in a separate bowl until stiff. Fold the egg whites into the ricotta mixture.
Spread some butter on the hot pancake griddle.
Ladle 1/2-cup size pancakes onto the hot griddle and cook for about 2 minutes per side, until golden. Keep pancakes warm in a 200 degree F oven before serving.
Serves: 4 (analysis done with part-skim ricotta and 2 tablespoons of unsalted butter); Calories: 320; Total Fat: 18 grams; Saturated Fat: 10 grams; Protein: 19 grams; Total carbohydrates:20 grams; Sugar: 4 grams; Fiber: 0.5 gram; Cholesterol: 256 milligrams; Sodium: 247 milligrams