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Meyer Lemon-Ricotta Pancakes
Meyer Lemon-Ricotta Pancakes
Erin McDowell

They are creamy. They are fluffy. And, they've got that tangy flare. What isn't there to love?

RELATED: Naked Lemon and Olive Oil Layer Cake

30 pancakes

16 ounces ricotta cheese

8 ounces buttermilk

1 cup (2 sticks) butter, melted

Juice of 3 Meyer lemons

Zest of 12 Meyer lemons

1 teaspoon pure vanilla extract

9 eggs, yolks and whites separated

1⅓ cups all-purpose flour

¼ cup whole-wheat flour

2 tablespoons baking powder

Pinch of salt

¼ teaspoon ground nutmeg

½ cup sugar

1. In a large bowl, whisk the ricotta with the buttermilk, butter, lemon juice, lemon zest, vanilla extract and egg yolks to combine.

2. In a small bowl, combine the flours, baking powder, salt and nutmeg.

3. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites until frothy, about 1 minute. Add the sugar gradually and continue to whisk until soft peaks form, approximately 4 minutes.

4. In a large bowl, mix the ricotta mixture into the flour mixture to combine. Gently fold in the egg whites, mixing just to combine.

5. Heat a griddle over medium heat. Ladle the batter onto the griddle and cook until golden on each side, 3 to 4 minutes per side. Serve immediately.

148 calories

10g fat

12g carbs

5g protein

5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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