I had these pancakes yesterday morning and they were so good I decided to make them two mornings in a row so I could take pictures this time. The recipe doesn't call for milk, but instead ricotta cheese! I found this recipe while searching Martha Stewart Recipes. I cut this recipe in a third since I didn't need 16 pancakes and I even had a little bit leftover to put in the fridge to make another morning. I also heated up a handful of mixed berries with a pinch of turbinado sugar in a small saucepan while I was cooking the pancakes for a nice compote.
Lemon-Ricotta Poppy Seed Pancakes
(originially from here)
Makes 16 pancakes
Ingredients
- 6 large eggs, separated
- 1 1/2 cups whole-milk ricotta cheese
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- Zest of 2 large lemons
- 1 tablespoon poppy seeds
- Vegetable oil, for griddle
- Maple syrup, warmed
- Berries, for garnish
