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Lemon-Ricotta Pancakes

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Description Edit

Ingredients Edit

Directions Edit

  • In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.

  • Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350 degrees F). When hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

  • Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200 degree F oven for up to 15 minutes.

  • Makes about 8 pancakes.*

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