Lemon Ricotta Pancakes
Prep Time:
Cook Time:
Serves:
Serves 2-4
Ingredients
⅔ cup ricotta cheese | 2 large eggs, separated | ¼ cup almond milk (or milk of choice) | ¼ cup plus 2 tbsp. whole-wheat flour | 2 tsp. sugar | ¼ tsp. baking powder | ⅛ tsp. salt | 1 tbsp. finely minced lemon peel | 2 tsp. olive oil
Preparation
1. The night before, place the cheese in a paper coffee filter and drain it over a bowl. | 2. In the morning, transfer the drained ricotta to a food processor, add the egg yolks, and process until smooth. Add the milk, flour, sugar, baking powder, and salt and process until completely blended. | 3. Fold in the lemon peel and lemon verbena. | 4. Beat the egg whites in a mixing bowl until just stiff but still moist, then fold gently into the batter. | 5. Heat the olive oil in a large nonstick skillet. | 6. Drop batter by ¼ cupfuls onto the skillet and cook until the tops bubble. | 7. Turn and cook on the second side until brown.