Lemon Ricotta Pancakes

Posted by Dylan Tortolani on 7/30/2014 to Recipes
3 eggs
1/4 cup all-purpose flour
3/4 cup ricotta cheese
1/4 cup Coeur d'Olives Lemon Infused Extra Virgin Olive Oil
2 tablespoons sugar
1/4 teaspoon ground Mediterraneo Meyer Lemon Sea Salt
1 tablespoon grated lemon zest

Separate the eggs and beat the whites until stiff peaks form. In another bowl, stir together the yolks, flour, ricotta cheese, Coeur d'Olives Lemon Infused Extra Virgin Olive Oil, sugar, Mediterraneo Meyer Lemon Sea Salt, and lemon zest until well mixed. Fold the egg whites into the yolk mixture and stir gently until well combined. Heat a skillet to medium high heat and brush with Coeur d'Olives Lemon Infused Extra Virgin Olive Oil. Spoon out 1/4 cup of batter for each pancake. Cook for about a minute and a half and then flip and cook other side for about 30 seconds. Serve warm topped with fresh berries of your choice. Syrup optional.
(I like fresh raspberries and I like drizzling our Coeur d'Olives Aged Raspberry Balsamic Vinegar over them as a syrup).
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Louis Eales Date 1/2/2016
This sounds like a great treat to try. Thanks for posting it. I will stop by your store next week to pick up some ingredients. Im intrigued to try beating the egg whites then folding back in-Never tried that with a pancake.
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