Lemon Ricotta Pancakes
Lemon Ricotta Pancakes
 
Recipe Yield: 4 pancakes

What You'll Need

  • 2 large eggs, yolks and whites separated
  • 3/4 cup ricotta cheese
  • 1 tbsp grated lemon zest (from about 2-3 lemons)
  • 2 tbsps fresh lemon juice
  • 2 tbsps unsalted butter, melted
  • 1 cup milk
  • 1/2 tsp vanilla
  • 2 cups Aunt Jemima Original pancake mix
  • Cooking spray, for cooking
  • Aunt Jemima pancake syrup and butter, for serving

Products in Recipe:

Original Original

What You'll Do

1 In a large mixing bowl, whisk together egg yolks, ricotta cheese, lemon zest and juice, melted butter, milk, and vanilla until combined. Add pancake mix and stir until just incorporated.
2 In another bowl, beat egg whites with a whisk until soft peaks form. Using a spatula, gently fold egg whites into the batter until just combined. Do not overmix; batter will be lumpy.
3 Heat a griddle over medium heat and coat with cooking spray. Working in batches, ladle ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 2 to 3 minutes. Flip the pancakes and cook for about 2 minute more.
4 Serve immediately with warmed syrup and butter.

    Products in Recipe:

    Original Original

    Cooking Tips & Variations

    • I prefer whole or part-skim ricotta cheese. Depending on the amount of moisture in your ricotta cheese, you might need to add more milk if the batter is too thick.
    Recipe provided by Karen Lee
    Secrets to Perfect Pancakes
    Stir until lumps disappear with a wire whisk. let batter stand 3-4 minutes to thicken.
    whisk
    You can add stir-ins such as blueberries, chopped apples, bananas, nuts and mini-chocolate chips. Add up to 1/4 cup of stir-ins for each cup of mix.
    stir ins