Lemon ricotta pancakes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| These are so light and delicious, they're a treat any time of day. | ||
| Dust withicing sugar before serving. | ||
| 1 | cup | Light Ricotta Cheese; well drained |
| 3 | eaches | Egg Yolks |
| ½ | cup | All-Purpose Flour |
| ¼ | cup | Granulated Sugar |
| 2 | teaspoons | Grated Lemon Peel |
| pinch | Nutmeg | |
| 1 | each | Tb Soft Margarine |
| <OR> | ||
| 1 | each | Tb Unsalted Butter; melted |
| 4 | eaches | Egg Whites |
| ⅓ | cup | Lemon Juice |
| ¼ | cup | Sifted Icing Sugar |
Directions
IN large bowl, whisk ricotta with egg yolks, flour, sugar, lemon peel, nutmeg and melted maragarine. IN separate bowl, beat egg whites until light and fluffy. Stir in one-third of whites into ricotta batter.
Gently fold in remaining whites. HEAT large non-stick skillet to medium-high. Add batter to pan in large spoonfulls, flattening them slightly with back of spoon. Cook about 2 minutes per side, or until just cooked through. In saucepan, heat lemon juice and stir in icing sugar. Brush lightly over tops of cooked pancakes. MAKES about 20 3-ich pancakes. SERVES 6. From: An Article by Cynthia David in Toronto Sun 25 January 1995
Submitted By SAM LEFKOWITZ On 01-26-95