Lemon + Ricotta Pancakes

Who doesn’t love Pancakes?

I love and enjoying making them on Saturday mornings for Elijah, who is also a great Sous Chef.

I had some leftover Ricotta Cheese in my refrigerator and didn’t want to just throw it away. After a bit of research, I came across this recipe, which has become one of my Breakfast and/or Brunch staples.

Here’s what you’ll need to make this delight:

Ingredients

2 cups of Bisquick Pancake Mix

1 cup of Whole Milk

3 eggs, separated

5 tablespoons of Butter, melted

2 lemons, peel grated

3 tablespoons of Granulated Sugar

1 tablespoon of Vanilla Extract

1 pinch of Ground Nutmeg

Cooking Spray

Tools

Whisk

2 Mixing Bowls

Stand or Handheld Mixer

Non-stick Skillet

Ready to get started?

Preparation

Step 1: In your first mixing bowl, we’ll start with bringing our egg whites to a soft peak and then add 1 tablespoon of Granulated Sugar. Continue mixing until your egg whites turn into clouds (smile). Set aside.

Step 2: In your second bowl, whisk the egg yolks, 2 tablespoons of Granulated Sugar, lemon peel and 1 tablespoon of Vanilla Extract. Then, slowly whisk in the melted Butter and 1 cup of Whole Milk.

Step 3: Gently mix in the 2 cups of Bisquick Pancake Mix, using your whisk and until well combined.

Step 4: Last but not least, gently fold in your egg whites, until well combined.

That was easy and simple right?

Tip: Lay out all of your ingredients (measured) on your counter so that they are easy to reach as you’re going through the recipe.

Before, we proceed to cooking, I’d like to confirm that your batter is smooth and creamy. Check it now!

Cooking

Bring your non-sick skillet to medium heat and apply your cooking spray to the flat surface of your skillet.

Depending on your preference, you can make smaller or larger pancakes (this is totally up to you). I would say about 4-5 tablespoons per pancake.

I usually make them smaller to have enough for the week for Elijah’s breakfast.

Cook until bubbles start to form or until golden on one side. Then, flip until golden and remove from skillet. Repeat until you’ve cooked all your batter.

You might say I’m bougie (which I’ve heard before lol) but I absolutely prefer Maple Syrup with my Pancakes, Crepes and Waffles. It’s lighter and a lot less heavier than regular Pancake Syrup.

The Lemon + Ricotta Pancakes can be served any way you like.

The choice is yours!

Sprinkle some Confectionary Sugar
Why not also add some Strawberries + Maple Syrup?

Take it up a notch and add some Bacon!
This is simply perfect for the Berry lover!

Enjoy!

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Lemon + Ricotta Pancakes
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