Lemon Ricotta Pancakes

by A.R. Valentien

Ingredients
Separated Eggs 6
Ricotta Cheese 1 ½ cups
Melted Butter ½ cup
Lemon Zest 3 tablespoons
All Purpose Flour ½ cup
Sugar ½ cup
Salt ½ teaspoon

Procedure

1. In a mixer combine yolks, sugar and lemon zest. Mix at medium speed for three minutes.
2. Add flour and salt and mix for two more minutes.
3. Add ricotta and melted butter and mix until incorporated.
4. Whip egg whites to form stiff peaks.
5. Fold whites into yolk mixture.
6. Batter is ready to cook as for regular pancakes.


Simple Syrup

1/2 cup Water
½ cup sugar

Boil water and Sugar until dissolved. Cool.

Raspberry Syrup

1 cup Simple Syrup
½ cup of Raspberry Puree

Combine Simple Syrup & Raspberry Puree. Simmer for 5 minutes and serve at room temperature