So we all know the stomach can’t smile, right? Even though our stomach can’t smile, it sure will feel like it when you offer your traveling companion some lemon ricotta pancakes for breakfast.
For me the weekend is all about pancakes, fancy french toast, and a variety of elaborate choices which are not suitable for weekly breakfasts.
Weekday breakfast are usually about sprint eating and not so much marathon eating. You are trying to put just enough energy nourishing elements in your stomach to keep you from passing out during your 9:00 meeting.
These pancakes are perfect for those weekend mornings when you can finally sit down serve yourself and loved ones awesome food and really savor what is being put in your mouth.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 2 large eggs, separated
- 1 tsp vanilla
- 1 small lemon, zested and juiced
- 1/3 cup part-skim ricotta
- butter for frying
Instructions
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In a large bowl, combine the flour, sugar, baking soda, and salt.
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In a separate bowl, whisk together the buttermilk, egg yolks, vanilla, lemon juice and zest.
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Whisk the wet ingredients into the dry until moistened.
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Whisk the ricotta cheese into the batter.
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In a separate bowl, beat the egg whites until stiff peaks. Fold the egg whites into the batter.
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Heat a griddle or frying pan to medium-high. Add a small dap of butter in between frying. Fry pancakes on each side until golden brown.
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Serve with fresh fruit.
Recipe source: Flourishing Foodie
Photo source: The Chunky Chef
