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Lemon Ricotta Pancakes

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(total ratings: 1)
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Servings: 4
These delectable pancakes are served at the beautiful Shutters Hotel on Santa Monica beach. They are sprinkled with powdered sugar and fresh strawberries. Without a doubt, the best pancakes I have ever tried.

6 eggs (separate yolks from whites)
1 1/2 cups ricotta cheese
1/2 cup melted butter
3 tbsp. lemon zest
1/2 cup all-purpose flour
1/2 cup sugar
1 tsp. salt

Serve with powdered sugar and fresh fruit

In the bowl of an electric stand mixer, combine egg yolks, sugar and lemon zest. Mix on medium speed for 3 minutes.

Add flour and salt and continue mixing for 2 minutes. Add ricotta cheese and melted butter and continue mixing until incorporated.

Whip the egg whites until stiff peaks form.

Fold egg whites into batter.

On a lightly greased griddle, set temperature to 300 degrees F/150 degrees C. Cook as you would regular pancakes.

Serve with powdered sugar and fruit.


Makes 4 servings.

Source: Shutters on the Beach (Hotel)
Submitted By: Taylor Bauer
Date: March 16, 2007


Reviewer: Joan Frick
Yummy to the tummy. Will make them again soon, as we're housing a few gals from William and Mary College(tour choir). They'll love them. Was looking for something new for breakfast. Thanks for a great recipe. A keeper for sure. Blueberries were good on them.


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