July 5, 2017
makes 4 SERVINGS
1 cup milk
1 cup ricotta cheese
3 egg yolks + 3 egg whites
½ teaspoon vanilla extract
¼ cup sugar
1 lemon, juiced and zested
1 cup all-purpose flour
½ cup cake flour
1 tablespoon baking powder
¼ teaspoon salt
Butter, for the griddle
Bonne Maman Cherry Preserves, for serving
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
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