Ricotta cheese makes these lemon pancakes extra light. The blackberry balsamic topping makes them extra delicious!
Lemon Pancakes with Blackberry Drizzle
Ingredients:
4 eggs, separated
1 cup ricotta cheese
1-1/2 tablespoons sugar
2 teaspoons pure lemon extract
1 teaspoon 100% Pure Bourbon Vanilla Extract
1/2 cup flour
1 cup blackberry jam
1-1/2 teaspoons balsamic vinegar
1 cup sliced fresh strawberries, optional
Directions:
Makes: 4 to 6 Servings
Prep Time: 15 minutes
Cook Time: 2 to 3 minutes
Whisk egg yolks, cheese, sugar, lemon and vanilla extracts in a medium bowl. Stir in flour until just combined.
Beat egg whites to stiff peak stage. Fold into egg yolk mixture.
Warm blackberry jam and balsamic vinegar over medium heat. Add strawberries, if desired.
Heat non-stick skillet over medium-high heat. Drop heaping tablespoons of batter onto skillet; lightly spread out to about 1/2-inch thick. Cook 2 to 3 minutes per side until golden brown and set. (Pancakes will not rise or bubble, and are more dense than traditional pancakes).
Serve pancakes with drizzles of the warmed blackberry balsamic jam.
Source: Courtesy © 2009 ACH Foods. All Rights Reserved.
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