These lemon ricotta pancakes are light and fluffy with a deliciously squidgy center. The cheese and citrus add a flavorful tang as well as a hint of sweetness. Pile on all your favorite toppings for a delicious brunch! GET THE RECIPE ►► [ Ссылка ]

PREP TIME: 15 minutes
COOK TIME: 15 minutes
MAKES: 25 to 30 small pancakes, or 12 to 14 larger ones

INGREDIENTS

2 large eggs, separated
3/4 cup whole-milk ricotta
1/3 cup whole milk
2 tablespoons freshly squeezed lemon juice
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon finely grated lemon zest
2 tablespoons unsalted butter

SUBSCRIBE TO FOOD52 ►► [ Ссылка ]

CONNECT WITH FOOD52
Web: [ Ссылка ]
Facebook: [ Ссылка ]
Instagram: [ Ссылка ]
Pinterest: [ Ссылка ]
Twitter: [ Ссылка ]
TikTok: [ Ссылка ]
Food52 newsletter: [ Ссылка ]

ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

свернуть