Lemon Ricotta Pancakes


6 eggs, separated

2 cups Ricotta cheese

¼ cup vegetable oil

2 tablespoons maple syrup

Juice from ½ lemon (about 2 tablespoons)

Grated peel from ½ lemon (about 1 tablespoon)

1 cup flour

½ teaspoon salt

4 teaspoons baking powder


* Mix egg yolks and cheese. Add oil, syrup, lemon juice and peel.

* Combine dry ingredients and add to the egg/cheese mixture.

* In a separate bowl, beat egg whites until stiff peaks form. Gently fold into batter.

* Pour 1/3 cup batter onto hot griddle for each pancake and brown lightly on both sides.

* Sprinkle with powdered sugar and garnish with fresh berries. Serve with maple syrup.

Yield: Serves 6

Why not serve pancakes for dinner one evening? Everyone loves them, they are filling plus they are easy on the food budget. This recipe offers high quality protein from the eggs and a rich amount of calcium from the Ricotta (which comes in non-fat and low fat varieties for the diet conscious). Top with berries or other sliced fruit for added nutrition. This recipe comes from the Inn at the Crossroads, a charming bed and breakfast inn, in Charlottesville, Virginia.

Virginia Egg Council ~ 540 345 3958 ~ eggsrgr8@rev.net