Lemon Pancakes With Strawberry Butter
The lemon and strawberry flavors complement each other well in these upscale pancakes. Surprise your guests with this deliciously unique version at your next brunch. Or make it a new breakfast favorite at home.
Ingrediënten
Makes 9 pancakes
Prep: 12 min., Cook: 12 min.
- 3 large eggs separated
- ¼ teaspoon cream of tartar
- ¾ cup ricotta cheese
- ⅓ cup all-purpose flour
- ¼ cup butter or margarine melted
- 2 tablespoons sugar
- 1 tablespoon grated lemon rind
- ⅛ teaspoon salt
- Strawberry Butter
Instructies
- Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form.
- Beat egg yolks, ricotta cheese, and next 5 ingredients at medium speed with an electric mixer until smooth.
- Fold in egg whites.
- Pour about ¼ cup batter for each pancake onto a hot, lightly greased griddle.
- Cook until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.
Notes / Tips / Wine Advice:
Serve pancakes with Strawberry Butter.
To Lighten:
¾ cup egg substitute may be substituted for 3 eggs. Whisk together egg substitute, cream of tartar, and next 6 ingredients. Cook as directed.--------------------------------------------------------------------------------------------------
