Lemon, Ricotta and Sour Cream Pancakes

  • Prep Time: 15 mins
  • Total Time: 29 mins
  • Serves: 3-4,Yield: 10-12 pancakes
  • About This Recipe

    “These are available for breakfast at the Nutmeg Inn, Wilmington, Vermont – or even at your very own kitchen breakfast table! Top them with real Vermont maple syrup for a truly amazing breakfast treat.”

    Ingredients

  • 1cupwhole milk ricotta cheese
  • 1/3 cupsour cream
  • 3/4 cupcake flour
  • 3/4 cup buttermilk or 3/4 cupmilk
  • 4largeeggs, separated
  • 1tablespoonsugar
  • 1tablespoonmelted butter
  • 1teaspoonpure vanilla extract
  • 1 1/2 teaspoonslemons, zest of
  • 1 1/2 teaspoonsbaking powder
  • 1pinchcinnamon
  • 1pinchsalt
  • Directions

  • In a large bowl, whisk together ricotta, sour cream, butter, vanilla, milk, egg yolks, sugar, cinnamon, salt, and lemon zest until completely homogenized.
  • Sift flour and baking powder on top and blend completely.
  • In a separate bowl, beat the egg whites to stiff peaks and gently fold into batter – the batter should be just thin enough to pour- if too thick, add more milk.
  • Pour by ¼ cups onto prepared 375 degree griddle and cook 2-3 minutes on first side, then flip and cook 1-2 minutes more, or to your liking.
  • Reviews

  • “This recipe was easy to throw together and very yummy. I like cooking off the beaten path and this was right up my alley.”

  • “These tasted very good but the texture seemed custardy…the middles never seemed to get done.”

  • “OMG!!!These are so light and fluffy with a lovely lemon undertone. I made “Recipe #180628″ and used 2% milk in the pancake recipe.The balance of flavours is spot on!We had a few pancakes left over and they are wonderful cold with a light sprinkling of sugar.I already have the whole milk for the ricotta on my shopping list again…just for these pancakes.Thank you for sharing this awesome recipe.BTW…I am NOT a pancake lover…but these….oh my!”

  • “I made my pancakes a little too large, so they didn’t cook through, but the taste was really quite nice.I will definitely make these again!”

  • “Oh my Mille, this was sooooo good, wish I could give it 10 stars.Beating the egg whites made it so fluffy and the combination of tart lemon with the ricotta and sour cream made for a heavenly taste sensation.I topped with a warm compote of blueberries and strawberries from the garden and it was lovely.Thanks for a recipe that is special enough for company yet simple enough to have often.”

  • “these are absolutely fantastic so light and fluffy!the cake flour is what sets these apart from any other, I omitted the cinnamon but I did use the vanilla and I used buttermilk, I made these for my DH for lunch and he was in pancake heaven, I will keep this in my favorites to make many more times, thank you MRSJSPANTS for posting such a great recipe!”

  •