Ricotta Pancakes with Meyer Lemon Drizzle

Sonoma Syrup thanks @e.ien for the photo.

1 cup plus 2 tablespoonsRicotta cheese
½ cupSkim milk
2 Eggs, separated
¾ cupAll-purpose flour
1 teaspoonBaking powder
1 pinchSalt
1 tablespoonCanola oil, or as needed
Sonoma Syrup Meyer Lemon Syrup
Nuts and fruits for garnish

 

Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.

Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.

Whisk flour, baking powder, and salt together in a bowl. Stir in ricotta mixture.

Whisk egg whites in a bowl until frothy; fold into ricotta mixture.

Oil preheated griddle with about 1 teaspoon canola oil

Pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more.

Repeat with remaining batter, oiling griddle between batches.

Drizzle with Sonoma Syrup Meyer Lemon Syrup.

Top with nuts and seasonal fruit.


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