FOUR SEASONS' LEMON-RICOTTA POPPY SEED PANCAKES
This delicious recipe for lemon-ricotta poppy seed pancakes is an interesting twist on breakfast and is courtesy of Joan Nathan's "The New American Cooking."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 16 pancakes
Number Of Ingredients 13
Steps:
- Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat until they form firm, glossy peaks.
- In a large bowl, beat together ricotta, butter, egg yolks, and vanilla. In a medium bowl, whisk together flour, baking powder, sugar, salt, lemon zest, and poppy seeds. Using a rubber spatula, stir flour mixture into ricotta mixture.
- Fold a large spoonful of whipped egg whites into ricotta mixture. Continue folding in remaining egg whites.
- Coat a griddle or large skillet with oil and heat over high heat until very hot, then reduce heat to medium. Working in batches, place 1/4 cup batter for each pancake on griddle, leaving space, as they will spread. Cook until golden and top begins to bubble, about 2 minutes. Gently turn and continue cooking until bottoms are light brown. Transfer to a serving plate and keep warm until all the pancakes have cooked. Serve with maple syrup and berries.
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Dipika Chhetri
[email protected]I wouldn't recommend these pancakes to anyone.
Zihan Abdula
[email protected]I thought these pancakes were just okay. They weren't bad, but they weren't anything special either.
Maricela Garcia
[email protected]I would give these pancakes a 3 out of 5 stars.
Yasir Saab
[email protected]Overall, these pancakes were good, but I think they could be improved with a few tweaks.
zubair ahmad
[email protected]These pancakes were a bit too thick for my taste. I think I would make them thinner next time.
Saira Arain
[email protected]I had some trouble getting the pancakes to cook evenly. Some of them were a bit overcooked, while others were still a little undercooked.
Kingseal200
[email protected]These pancakes were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Sasha Fay
[email protected]I'm not a huge fan of pancakes, but these were really good! The lemon and ricotta cheese made them really light and fluffy. I also liked the poppy seeds.
Marcie R.
[email protected]These pancakes were delicious! The lemon and ricotta cheese gave them a really unique and flavorful taste. I will definitely be making these again.
REG20 thefireworrior7
[email protected]I love these pancakes! They're so light and fluffy, and the lemon and poppy seeds give them a really nice flavor. I also like that they're not too sweet.
Hasanul Karim59
[email protected]These pancakes were so easy to make and they turned out so well! I didn't have any ricotta cheese on hand, so I used cottage cheese instead. They still turned out great.
Rojina Thakuri
[email protected]I made these pancakes for a brunch party and they were a huge success! Everyone loved them, even the people who don't usually like pancakes. The lemon and ricotta cheese gave them a really unique and delicious flavor.
Toya Mechell
[email protected]I followed the recipe exactly and the pancakes turned out perfectly! They were light and fluffy, with just the right amount of sweetness and tartness. I served them with maple syrup and fresh berries, and they were absolutely delicious.
Huzaifa Islamsajal
[email protected]These pancakes were a hit with my family! The kids loved the sweet and fluffy pancakes, while the adults enjoyed the more sophisticated flavors of the lemon and ricotta cheese. I will definitely be making these again for special occasions.
Jennifer Bringsplenty
[email protected]I'm not usually a pancake person, but these were amazing! The ricotta cheese made them so moist and flavorful. I also loved the lemon zest and poppy seeds. I will definitely be making these again.
Samson Oluwasegun
[email protected]These pancakes were absolutely delightful! The lemon and ricotta cheese gave them a wonderfully light and fluffy texture, while the poppy seeds added a subtle crunch. I also loved the sweetness from the maple syrup and the tartness from the lemon cur