Harrison House Suites and Tucker House Inn
Ricotta Lemon Pancakes
4 large eggs, separated
2 cups ricotta cheese
2/3 cup sour cream
1-1/3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1-1/2 cups whole milk
1 tsp lemon oil
Whisk yolks, ricotta cheese, lemon oil, and sour cream in a bowl.
Add dry ingredients alternating with the milk.
Whip egg whites until stiff and fold into batter.
Cook on hot griddle that has been sprayed with non-fat cooking spray.
Turn when pancakes are golden brown and begin to rise.
Serve with stewed fruit or maple syrup.
Anna Marie's note: These are delightfully delicate pancakes with
just a hint of lemon. We use a really nice organic lemon oil made by
Frontier.
September 2007 |
