Ingredients for Four Seasons Lemon Ricotta Poppy Seed Pancakes
- 4 tablespoons unsalted butter
- 3 large eggs
- Ricotta Cheese
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup granulated sugar
- ½ teaspoon salt
- Zest of 1 lemon
- Poppy Seed
- Powdered Sugar
- Strawberry Syrup
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How to Make Four Seasons Lemon Ricotta Poppy Seed Pancakes
- Melt 4 tablespoons of butter in a microwave-safe bowl.
- Separate 3 large eggs, setting the egg whites aside.
- In a large bowl, whisk together the melted butter, 3 egg yolks, 1 cup ricotta cheese, and 1 teaspoon vanilla extract.
- Add 2 cups all-purpose flour, 2 teaspoons baking powder, ½ cup granulated sugar, ½ teaspoon salt, the zest of 1 lemon, and 2 tablespoons poppy seeds. Gently stir until just combined.
- Using an electric mixer, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the pancake batter until just combined.
- Lightly oil a large skillet or griddle and heat over medium-high heat.
- Pour ¼ cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with powdered sugar and/or your favorite toppings, such as fresh strawberries and syrup.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
53g
Fat
86g
Carbs
9g
