Lemon Ricotta EVOO Pancakes
- Preparation: 15min
- Cooking Time: 16min
- Serves: 8
Mixed dry ingredients together in a bowl. Make a well.
Add wet ingredients. Stirring in one ingredient at a time (ricotta, egg yolks, milk, lemon juice and zest, vanilla extract , lastly EVOO – in this order).
Fold in the whipped egg white.
Heat a teaspoon of EVOO in a non stick pan, swirling to coat the pan with oil. Wipe out excess oil. Spoon 1/4 cup of pancake batter. Gently cook until edges are set. Flip and cook until second side is brown (1-2 minutes). Remove from heat. Repeat until all batter is finished. Serve immediately with honey and berries of your choice.
Note: folding whipped egg whites into a batter with lemon juice and bi-carb makes your pancake light and fluffy. The lemon juice and bi-carb when combined produces carbon dioxide that lifts the egg foam.