Lemon Ricotta Pancakes
by Chef Kurt von Kahle
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
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!