Lemon, Ricotta and Sour Cream Pancakes

3
Servings
20m
Prep Time
3-5m
Cook Time
23m
Ready In


"These pancakes are light as a cloud! They are a wee bit of work but oh so worth it. I make my own ricotta just to make these! The cook time is per pancake."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (216.7 g)
  • Calories 366.1
  • Total Fat - 14.4 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 64.1 mg
  • Sodium - 685.7 mg
  • Total Carbohydrate - 42.2 g
  • Dietary Fiber - 3.8 g
  • Sugars - 9.1 g
  • Protein - 18.6 g
  • Calcium - 646.2 mg
  • Iron - 2.1 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.3 mg

Step 1

In a large bowl, whisk together the ricotta, sour cream, butter, vanilla, buttermilk, egg yolks, sugar, cinnamon, salt and lemon zest until completely homogenized.

Step 2

Sift flour and baking powder on top and blend completely.

Step 3

In a separate bowl, beat the egg whites to stiff peaks and gently fold into batter; the batter should be just thin enough to pour - if too thick add more milk.

Step 4

Pour by 1/4 cups onto prepared 375 griddle or sprayed heavy pan and cook for 2 - 3 minutes on first side and then flip and cook 1 - 2 minutes more, or until your liking.

Tips & Variations


No special items needed.

Related

Mikekey

These are as advertised, light as air, and very flavorful. I will be making these again, though.

review by:
(17 Oct 2013)