Lemon Ricotta Cheese Pancakes

Lemon Ricotta Pancakes

Method-saute

by Chef Kurt von Kahle

Ingredients:

2 eggs, separated

1/4 cup melted butter

2/3 cup ricotta cheese

3/4 cup buttermilk or half-n-half

1 1/2 cup self rising flour

1/2 cup self rising cornmeal

1/4 cup sugar

zest from 1/2 lemon

optional Blueberries or cranberries

Mix egg whites until soft peak. In ss bowl, combine yolks, ricotta, milk,

butter. In separate bowl combine flour, cornmeal and sugar.

Combine dry & wet ingredients and slowly fold in egg whites and lemon

zests.

Heat pan to 400˚ use fortified, clarified butter to cook. When dropping

batter, use a tablespoon point downwards to keep shapes even. Flip over

once bubbles appear and continue cooking for 1 1/2 minutes.

Top with syrup, fresh fruit & creme fraiche or lemon curd. Enjoy!

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