Lemon Ricotta Pancakes Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
These are so light and,
1/4 cup: Granulated Sugar,
-delicious, theyre a treat
2 t: Grated Lemon Peel,
-any time of day.,
pn Nutmeg,
Dust withicing sugar before,
1 each: Tb Soft Margarine,
-serving.,
1 cup: Light Ricotta Cheese, well
1 each: Tb Unsalted Butter, melted
-drained,
4 each: Egg Whites,
3 each: Egg Yolks,
1/3 cup: Lemon Juice,
1/2 cup: All-Purpose Flour,
1/4 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
Source from luhu.jp
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
Source from luhu.jp