Lemon Ricotta Pancakes with Sweet Creme Fraiche recipe
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Ingredients
- 2 cups heavy whipping cream 2 tablespoons buttermilk 2 tablespoons white sugar 1 cup all-purpose flour 2 ½ teaspoons baking powder 1 dash salt 1 ¾ cups ricotta cheese 5 eggs, separated 1 cup milk ½ cup white sugar 1 lemon, zested
Nutrition Info
- 256.7 caloriescarbohydrate: 21 gcholesterol: 133.6 mgfat: 17.3 gfiber: 0.3 gprotein: 5.3 gsaturatedFat: 10.1 gservingSize: -sodium: 189.3 mgsugar: 11.7 gtransFat: : -unsaturatedFat: : -
Directions Lemon Ricotta Pancakes with Sweet Creme Fraiche
Directions
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Mix heavy cream, buttermilk, and 2 tablespoons sugar together in a bowl. Let stand at room temperature until slightly thickened, 6 to 8 hours. Cover and refrigerate for at least 24 hours before using.
Sift flour, baking powder, and salt together in a bowl.
Whisk ricotta cheese, egg yolks, milk, sugar, and lemon zest together in a separate bowl. Whisk in flour mixture until batter is smooth.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold very gently into the batter.
Heat a lightly oiled griddle over medium heat. Drop 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Beat sweetened creme fraiche until stiff peaks form. Serve with pancakes.