Lemon Ricotta Pancakes

 

Ingredients

• 3 eggs, separated
• 3 tablespoons sugar
• Grated peel of 2 lemons
• 1 tablespoon vanilla
• 5 tablespoons butter, melted
• 1 cup milk
• 2 cups Bisquick 
• 3/4 cup ricotta cheese

Instructions

• 1 In a stand mixer fitted with whisk attachment, beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
  
• 2 In large bowl, beat egg yolks, remaining 2 tablespoons sugar, the lemon peel and vanilla with whisk. Beat in melted butter and milk until smooth. Add Bisquick mix, and stir with rubber spatula until just combined (do not overmix). Fold whipped egg whites into batter until just combined. Gently fold ricotta cheese into batter. Batter will be lumpy.
  
• 3 Heat nonstick skillet over medium heat. Pour 3 to 4 tablespoons batter in skillet. Once little bubbles form, turn and continue to cook until pancake is evenly browned on each side. Repeat with remaining batter.
  
• 4 Serve pancakes with your choice of fruit, powdered sugar and/or maple syrup.
  

German Pancake

1/4 Cup butter
1 Cup flour
1 Cup milk
6 Eggs, lightly beaten
1/8 tsp salt

Preheat oven to 350 degrees.  Melt butter in a medium baking dish.  In a medium bowl, mix flour, milk, eggs, and salt.  Pour mixture into the prepared baking dish.  Bake on center rack in the preheated oven for 30 to 40 minutes until golden brown.  Dust with powdered sugar and serve with fruit toppings and syrup.

Happy Cakes

  4 Eggs 
2 Cups milk
3/4 Cup flour
1 TBS sugar
1 pinch salt
Rolled Oats

1. In a large bowl beat eggs with a wire whisk.
2. Mix in milk, flour, sugar and salt. You're trying to get a consistency that is in between a crepe and a pancake, so you may need to add extra water or flour.
3. Preheat non-stick skillet to medium heat.
4. Pour a thin layer of batter on skillet and spread to edges.
5. Sprinkle rolled oats on top.
6. Cook until edges are firm, then flip to the other side.
7. When the second side is golden brown it's ready! Serve warm and top with peanut butter, banana slices, berries, granola, almonds, syrup and anything else you'd like. Thanks Jeff and Reesa for the "Gift of Knowledge" I am excited to have a recipe.

Lemon-Ricotta Hot Cakes

6 large eggs, separated		1/4 cup sugar
1 1/2 cups whole-milk ricotta cheese		1/2 teaspoon salt
1 stick unsalted butter, melted and cooled		2 tablespoons grated lemon zest
1/2 teaspoon pure vanilla extract		Powdered sugar for dusting
1/2 cup all purpose flour

Yield: 4 Servings

0

directions

 Heat a griddle. Whip egg whites until they hold firm glossy peaks, and set aside. Beat ricotta, butter, egg yolks, and vanilla together and set aside.Whisk together flour, sugar, salt, and zest. With a rubber spatula, stir dry ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg whites into the batter, then gently fold in the remainder.  Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for each hotcake on the griddle, allowing space for spreading. Cook until golden on the bottom and the top shows a bubble or two. Gently flip, and cook until undersides are light brown. Dust with powdered sugar.

6 large eggs, separated

1/4 cup sugar

1 1/2 cups whole-milk ricotta cheese

1/2 teaspoon salt

1 stick unsalted butter, melted and cooled

2 tablespoons grated lemon zest

1/2 teaspoon pure vanilla extract

Powdered sugar for dusting

1/2 cup all purpose flour

0

0