Ricotta Cheese Lemony Pancakes
From: Michele, Longueuil, Quebec, Canada
Servings: Approximately 20 [3-inch / 7.5-cm] pancakes
  • 1 cup [250 mL] light ricotta cheese, well drained
  • 3 egg yolks
  • 1/2 cup [70 g] all-purpose flour
  • 1/4 cup [60 g] sugar
  • 2 teaspoons [10 mL] grated lemon rind
  • Pinch of nutmeg
  • 1 tablespoon [15 g] soft margarine or melted unsalted butter
  • 4 egg whites
  • 1/3 cup [380 mL] lemon juice
  • 1/4 cup [60 mL] icing sugar, sifted
  • Into a large bowl, whip together drained ricotta cheese, egg yolks, flour, sugar, grated lemon rind, nutmeg and margarine or unsalted butter.
  • Into a clean bowl, beat egg whites until light and foamy.
  • Delicately fold eggs whites into ricotta cheese mixture.
  • Over medium heat, warm a large non-stick frypan.
  • Pour in large spoonfuls batter; lightly spread each mound with the back of a spoon.
  • Cook for approximately 2 minutes on each side, until pancakes are done.
  • Meanwhile, heat lemon juice into a saucepan; mix in icing sugar.
  • To serve, brush pancakes with lemon juice mixture.