Lemon Ricotta And Sour Cream Pancakes
These are available for breakfast at the nutmeg inn, wilmington, vermont - or even at your very own kitchen breakfast table! Top them with real vermont maple syrup for a truly amazing breakfast treat.
Steps
In a large bowl , whisk together ricotta , sour cream , butter , vanilla , milk , egg yolks , sugar , cinnamon , salt , and lemon zest until completely homogenized.
Sift flour and baking powder on top and blend completely.
In a separate bowl , beat the egg whites to stiff peaks and gently fold into batter the batter should be just thin enough to pour- if too thick , add more milk.
Pour by cups onto prepared 375 degree griddle and cook 2-3 minutes on first side , then flip and cook 1-2 minutes more , or to your liking.
Ingredients
whole milk ricotta cheese, sour cream, cake flour, buttermilk, eggs, sugar, butter, pure vanilla extract, lemons, zest of, baking powder, cinnamon, salt