Four Seasons Lemon Ricotta Poppy Seed Pancakes Recipes

FOUR SEASONS' LEMON RICOTTA POPPY SEED PANCAKES

Steps:

• Melt butter.
• Seperate eggs, set whites aside (refridgerate if prepping batter for the next morning).
• In a large bowl, mix together butter, egg yolks, ricotta, and vanilla.
• Add flour, baking powder, sugar, salt, lemon zest, and poppy seeds and stir to combine well.
• Using an electric mixer beat egg whites until they form stiff peaks.
• Gently fold the egg whites into the pancake batter.
• Oil a skillet and heat over medium high.
• Using about 1/2 cup batter at a time, cook each pancake until golden, about 2 minutes on each side.
• Serve with powdered sugar or strawberry syrup.

SUNDAY MORNING LEMON POPPY SEED PANCAKES

Steps:

• Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
• In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
• Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

HEAVENLY RICOTTA PANCAKES

Steps:

• Separate eggs and whip whites til soft peaks.
• Set whites aside.
• Mix all other ingredients together thoroughly.
• Gently fold in whites.
• Put 1/4 cup or so on medium hot greased griddle.
• Flatten somewhat with spoon.
• Cook until lightly golden brown and turn once.
• Serve with warm melted butter and sprinkle with confectioners' sugar.
• You can serve with jam, also.