Mother's Day Recipes
Ricotta Pancakes with Citrus Syrup
Yield: 6 to 8 servings
Ingredients
Pancakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- Zest of an orange
- Zest of a lemon
- 3 eggs, separated
- 3/4 cup sour cream
- 2 cups ricotta cheese
- 1 cup milk
- 2 teaspoons vanilla extract
Citrus Syrup
- 2 cups maple syrup
- 1/4 cup orange juice
- 1/4 cup lemon juice
Instructions
Pancakes
- Place dry ingredients and zest in a large bowl and whisk to blend. Separate eggs and set aside.
- In another bowl whisk together ricotta, sour cream, egg yolks, vanilla extract and milk. Pour into dry ingredients and blend well, but do not over-beat. If too thick, add a little more milk. Mixture should be thick but still flow nicely.
- Whip egg whites to soft peaks. Fold into batter.
- Heat griddle to 275 degrees F or medium-low heat. Drop 1/3 cup of batter on griddle sprayed with Pam. Cook until bubbles appear on the surface, flip and cook until bottom is nicely browned. Keep warm until served.
- Serve with Citrus Syrup.
Citrus Syrup
- Place all in saucepan and warm.