Lemon Ricotta Pancakes

Ingrients & Directions


These are so light and 1/4 c Granulated Sugar
-delicious, they’re a treat 2 t Grated Lemon Peel
-any time of day. pn Nutmeg
Dust withicing sugar before 1 ea Tb Soft Margarine
-serving. OR
1 c Light Ricotta Cheese; well 1 ea Tb Unsalted Butter; melted
-drained 4 ea Egg Whites
3 ea Egg Yolks 1/3 c Lemon Juice
1/2 c All-Purpose Flour 1/4 c Sifted Icing Sugar

IN large bowl, whisk ricotta with egg yolks, flour, sugar, lemon peel,
nutmeg and melted maragarine. IN separate bowl, beat egg whites until
light and fluffy. Stir in one-third of whites into ricotta batter.
Gently fold in remaining whites. HEAT large non-stick skillet to
medium-high. Add batter to pan in large spoonfulls, flattening them
slightly with back of spoon. Cook about 2 minutes per side, or until
just cooked through. In saucepan, heat lemon juice and stir in icing
sugar. Brush lightly over tops of cooked pancakes. MAKES about 20
3-ich pancakes. SERVES 6.

Yields
6 servings

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