Lemon Ricotta Pancakes With Cherry Preserves
makes 4 SERVINGS
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
In a large bowl whisk together your milk, cheese, egg yolks, vanilla, sugar and lemon juice and zest.
Add all of your flour and baking powder until just combined.
In a small bowl whisk your egg whites until soft peak form, add salt.
Gently fold into your ricotta mixture.
Heat a griddle or non-stick pan over medium heat and butter the griddle.
Ladle about 1/3 cup into the pan or griddle to create one pancake. Look for bubbles to form over the top and then flip. About 1-2 minutes per side and remove.
Repeat until you’ve used up all your batter.
Top with delicious Bonne Maman Cherry Preserves + enjoy!
Recipe by / Author: Lisa NG