Lemon ricotta pancakes

6 servings

Ingredients

Quantity Ingredient
These are so light and delicious, they're a treat any time of day.
Dust withicing sugar before serving.
1 cup Light Ricotta Cheese; well drained
3 eaches Egg Yolks
½ cup All-Purpose Flour
¼ cup Granulated Sugar
2 teaspoons Grated Lemon Peel
pinch Nutmeg
1 each Tb Soft Margarine
<OR>
1 each Tb Unsalted Butter; melted
4 eaches Egg Whites
⅓ cup Lemon Juice
¼ cup Sifted Icing Sugar

Directions

IN large bowl, whisk ricotta with egg yolks, flour, sugar, lemon peel, nutmeg and melted maragarine. IN separate bowl, beat egg whites until light and fluffy. Stir in one-third of whites into ricotta batter.

Gently fold in remaining whites. HEAT large non-stick skillet to medium-high. Add batter to pan in large spoonfulls, flattening them slightly with back of spoon. Cook about 2 minutes per side, or until just cooked through. In saucepan, heat lemon juice and stir in icing sugar. Brush lightly over tops of cooked pancakes. MAKES about 20 3-ich pancakes. SERVES 6. From: An Article by Cynthia David in Toronto Sun 25 January 1995

Submitted By SAM LEFKOWITZ On 01-26-95

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