Lemon Pancakes

Name: Lemon Pancakes
Ingredients: 3 eggs,; 2 cups buttermilk; 3 tablespoons sugar; 1 cup ricotta cheese; 1-1/2 cups; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 2 tablespoons grated lemon peel; 3/4 cup butter, softened; 1/4 cup honey; 1 cup ricotta cheese; 1/2 cup confectioners' sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt

16 ingredients

5 steps

Ingredients

3 eggs,
2 cups buttermilk
3 tablespoons sugar
1 cup ricotta cheese
1-1/2 cups
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons grated lemon peel
3/4 cup butter, softened
1/4 cup honey
1 cup ricotta cheese
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

1

In a bowl, beat egg yolks, buttermilk, sugar and ricotta until well mixed. Combine flour, baking soda, baking powder, salt, nutmeg and lemon peel. Add flour mixture to egg yolk mixture; stir until combined.
2

In a separate bowl, beat egg whites until stiff but not dry. Gently fold into the batter until no streaks of white remain.
3

Pour batter by 1/4 cupful onto a greased hot griddle. Use the back of the cup to gently spread the pancakes into circles. Turn when bubbles form on top; cook until the second side is golden brown.
4

To serve with honey butter, stir together butter and honey until smooth. Serve with hot pancakes.
5

To serve vanilla sauce, combine all ingredients in a small bowl until well mixed. For an ultra-smooth sauce, place all sauce ingredients in a blender or food processor; blend until smooth. Add 1 tablespoon milk or cream if sauce is too thick.