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Publisher Photo
We love to make these light, eggy pancakes when berries are in season, as they're especially good garnished with fresh strawberries or blueberries and served with a side of bacon and sausage.—Taste of Home Cooking School
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 3 eggs, separated
  • 2 cups buttermilk
  • 3 tablespoons sugar
  • 1 cup ricotta cheese
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons grated lemon peel
  • HONEY BUTTER:
  • 3/4 cup butter, softened
  • 1/4 cup honey
  • VANILLA SAUCE:
  • 1 cup ricotta cheese
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions

In a bowl, beat egg yolks, buttermilk, sugar and ricotta until well mixed. Combine flour, baking soda, baking powder, salt, nutmeg and lemon peel. Add flour mixture to egg yolk mixture; stir until combined.
In a separate bowl, beat egg whites until stiff but not dry. Gently fold into the batter until no streaks of white remain.
Pour batter by 1/4 cupful onto a greased hot griddle. Use the back of the cup to gently spread the pancakes into circles. Turn when bubbles form on top; cook until the second side is golden brown.
To serve with honey butter, stir together butter and honey until smooth. Serve with hot pancakes.
To serve vanilla sauce, combine all ingredients in a small bowl until well mixed. For an ultra-smooth sauce, place all sauce ingredients in a blender or food processor; blend until smooth. Add 1 tablespoon milk or cream if sauce is too thick. Yield: about 20 pancakes.
Originally published as Lemon Pancakes in Taste of Home Cooking School Collection Winter 2009, p9

  • 3 eggs, separated
  • 2 cups buttermilk
  • 3 tablespoons sugar
  • 1 cup ricotta cheese
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons grated lemon peel
  • HONEY BUTTER:
  • 3/4 cup butter, softened
  • 1/4 cup honey
  • VANILLA SAUCE:
  • 1 cup ricotta cheese
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  1. In a bowl, beat egg yolks, buttermilk, sugar and ricotta until well mixed. Combine flour, baking soda, baking powder, salt, nutmeg and lemon peel. Add flour mixture to egg yolk mixture; stir until combined.
  2. In a separate bowl, beat egg whites until stiff but not dry. Gently fold into the batter until no streaks of white remain.
  3. Pour batter by 1/4 cupful onto a greased hot griddle. Use the back of the cup to gently spread the pancakes into circles. Turn when bubbles form on top; cook until the second side is golden brown.
  4. To serve with honey butter, stir together butter and honey until smooth. Serve with hot pancakes.
  5. To serve vanilla sauce, combine all ingredients in a small bowl until well mixed. For an ultra-smooth sauce, place all sauce ingredients in a blender or food processor; blend until smooth. Add 1 tablespoon milk or cream if sauce is too thick. Yield: about 20 pancakes.
Originally published as Lemon Pancakes in Taste of Home Cooking School Collection Winter 2009, p9

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