Lemon Pancakes with Strawberry Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 large eggs, separated |
1/4 teaspoon cream of tartar |
3/4 cup ricotta cheese |
1/3 cup cake flour |
1/4 cup butter or margarine, melted |
2 tablespoons sugar |
1 tablespoon grated lemon rind |
1/8 teaspoon salt |
strawberry butter |
garnish: fresh mint sprigs |
Directions:
1. Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form.
2. Beat egg yolks, ricotta cheese, and next 5 ingredients at medium speed with electric mixer until smooth. Fold in egg whites.
3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook until tops are covered with bubbles and edges looked cooked; turn and cook other side. Serve with Strawberry Butter; garnish, if desired.
4. *3/4 cup egg substitute may be substituted for 3 eggs. Whisk together egg substitute, cream of tartar, and next 6 ingredients. Cook as directed
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