Lemon Raspberry Ricotta Pancakes

Lemon Raspberry Pancakes, perfect for Valentines Day brunch! Soft and fluffy
pancakes infused with lemon zest and frozen raspberries.

Servings:

Author: Alexandra Caspero

Breakfast Brunch pancakes Fruit lemon

Instructions

1 Whisk flour, sugar, baking powder and salt in a medium bowl until well combined.
Set aside.
2 In a separate large bowl, whisk together the ricotta, egg yolks, almond milk,
lemon zest, lemon juice and vanilla extract.
3 Gently stir flour mixture into the ricotta mixture until just combined.
4 Beat egg whites with an electric mixer at high speed until soft peaks form,
about 3-5 minutes. Gently fold in the egg whites into the pancake mixture until
just blended.
5 Gently fold in the frozen raspberries
6 Lightly grease a large non-stick skillet [https://amzn.to/2Qe0IJw] over medium
heat. Pour 1/4 cup of batter onto the griddle [https://amzn.to/3karKVC] and
lightly spread to make a flat pancake.
7 Cook 3 minutes, or until bottom is golden. Flip pancake and cook 2-3 minutes
longer or until lightly browned.
8 Serve with fresh raspberries and pure maple syrup, for drizzling.