Recipe: Lemon Ricotta Pancakes with an Amazing Vanilla Sauce!
We really enjoy these pancakes at my house! They are something you might see at a restaurant or Bed & Breakfast. In fact, they would be perfect as a breakfast in bed. A moist, eggy pancake with a hint of lemon, served with an amazing creamy vanilla sauce. The sauce is really the best part. But the pancakes do go pretty perfectly with it.
Breakfast in bed. I would probably need to get up, make and cook the pancakes and sauce, and assemble them on the plate. Then I could go back to bed and have them brought to me. Totally worth it though.
In a large bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese. In a medium bowl, whisk together the flour, baking soda, baking powder, lemon zest, salt, and nutmeg (if using). In a third bowl, beat the egg whites until stiff but not dry. Mix the dry ingredients into the buttermilk mixture with a few quick strokes. A few lumps remaining are okay. Fold in the egg whites.
Heat a lightly greased griddle or skillet over medium heat. Drop 1/4 cups of batter onto the preheated griddle. Cook for about 2 1/2 minutes on the first side, bubbles should rise and burst. Flip and cook on the second side for about 1 minute. Should be light golden brown. Serve with sauce.
Mix all of the ingredients until smooth in a small mixing bowl or blender. Thin with 1 tablespoon of milk if sauce is too thick. Refrigerate until needed.
The pancakes may be made a day ahead, cooled on a wire rack, then wrapped tightly and refrigerated. To reheat, preheat oven to 375, place pancakes on a lightly greased baking sheet, and heat for 5 minutes.
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