top of page

Ricotta Pancakes

4 egg whites 4 yolks

1/2 cup Ricotta 1 tsp vanilla

3 TBSP Sugar 2/3 cups all purpose flour

2 tbsp milk

1/4 tsp salt

1/4 tsp baking powder

1/2 tsp lemon zest

Whisk the egg whites to soft peaks and set aside. Whisk the yolks with the ricotta and vanilla, fold in the whisked egg whites. Gently fold in remaining ingredients until combined. Cook on a lightly buttered griddle at medium high heat, dropping about 1/4 cup batter per pancake and turning when bubbles appear across the top.

Serve with fresh berries and powdered sugar.

Recent Posts

See All

Serves 4 2 cups grape tomatoes 1/2 red onion 1/4 cup feta cheese 1/4 cup red wine vinaigrette 1 small bunch basil, torn (optional) 1 small cucumber, peeled and sliced (optional) Cut tomatoes and red o

Serves 4 1.5- 2 pounds fresh spinach 1 shallot, chopped 3ea garlic cloves 1/4 cup cream 1/2 cup grated parm 1. Sautee shallot then add spinach in batches until wilted down. 2. Once wilted, add garlic.

Serves 1ea 9-in cake or about 10 ramekins Ingredients: 2 sticks butter plus 3 tablespoons, at room temperature 2/3 cup light brown sugar 2 teaspoons fresh lemon juice 3 oranges (navel, Cara Cara, bloo

bottom of page