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    Home » Food

    Lemon Ricotta Pancakes.

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    By Pina Bresciani ⁠— May 24, 2016 (updated January 23, 2019) — Leave a Comment

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    I love ricotta. I also love lemon and ricotta together. So when I came across Danielle Rollins' lemon ricotta pancakes while looking for a recipe to make for Mother' day brunch, I knew I had found my dish! They are easy to make, and were really light and fluffy. Mom loved them, I loved them- will definitely be making again!

    This was an extremely tiny gesture in comparison to everything my mom has done for me, but she appreciated it nonetheless!

    Recipe below:  pancakes edited2

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    Lemon Ricotta Pancakes

    Author Pina Bresciani

    Ingredients

    • 8 large eggs yolks and whites separated
    • 16 ounces ricotta
    • 6 tablespoon sugar
    • 1 cup flour
    • zest of 1.5 lemons
    • ¼ cup unsalted butter
    • 1 pint blueberries

    Instructions

    • Combine egg yolks, ricotta, sugar, flour and lemon zest in electric mixer until smooth.
    • In a separate mixing bowl, whip egg whites into stiff peaks (you can use the electric mixer here too).
    • Add the egg whites to the yolk mixture by gently folding in.
    • Heat a skillet over medium heat and add a small amount of butter. Ladle a spoonful of batter into the pan and cook until it begins to bubble on the top. Flip and cook the other side. Serve immediately with blueberries and whipping cream.

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    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

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