Lemon-Ricotta Pancakes

Ricotta and beaten egg whites give these pancakes a light, fluffy texture. A pan heated just hot enough to quickly evaporate a drop of water guarantees that the pancakes will brown properly and release easily. The butter used to coat the pan should be bubbling but not browned when the batter is ladled into the pan. Pass butter at the table for anyone who wants a little extra richness.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Lemon-Ricotta Pancakes
Review 1 for Lemon-Ricotta Pancakes
5 out of 5
5 out of 5
ChefSFBAY
November 21, 2011
Would You Recommend? Yes
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Amazing pancakes worth the extra step
November 21, 2011
Great looking pancakes that melt in your mouth. Recipe yields several pancakes. A true crowd pleaser.