4largeeggs, separated(yolks in one bowl, whites in another)
1 1⁄2teaspoonsvanilla extract
1 3⁄4cupsall-purpose flour
1 1⁄2teaspoonsbaking powder
Serving Size: 1 (254) g
Servings Per Recipe:6
Calories from Fat 222 g43 %
Total Fat 24.7 g38 %
Saturated Fat 14.5 g72 %
Cholesterol 187.2 mg 62 %
Sodium 512.4 mg 21 %
Total Carbohydrate61.2 g 20 %
Dietary Fiber 2.4 g9 %
Sugars 29 g116 %
Protein 14.5 g 29 %
In a small saucepan, put the butter, buttermilk, sugars, lemon zest, and juice. Stir over low heat until mixture is hot (do not boil.) Remove from heat.
In a clean, dry bowl, beat the egg whites until stiff peaks form; set aside.
To the mixture in the pot, add the ricotta and vanilla. Then add the egg yolks, and whisk until smooth.
In a large bowl, mix together flour, baking powder and salt, then pour in the egg mixture. Whisk gently until incorporated, but do not over mix.
Gently fold egg whites into this mixture, until mostly homogeneous- again, do not over mix.
Heat a large non-stick pan or griddle, and drop the pancake batter onto the hot pan in whatever size or shape you would like your lemon ricotta pancakes.
Cook approximately 2 1/2 minutes or until bubbles form, then gently turn over. Cook another 1 1/2 minutes or until completely cooked. Place the lemon soufflé pancakes in the oven or a warming drawer to keep warm, or serve immediately.
Place all ingredients in a small pot and simmer for 8 minute remove from heat.