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Lemon Ricotta Pancakes with Fresh Raspberries

Kristy
  • minutes
  • Serves

INGREDIENTS

1 cup

milk

1/4 cup

butter

1 1/4 cups

all-purpose flour

1 1/2 tsp

baking powder

3

large eggs (separated)

2 tbsp

granulated sugar

zest from two large lemons

1 tsp

vanilla extract

3/4 tsp

kosher salt

3/4 cup

ricotta cheese (preferably whole milk ricotta, not low-fat)