Lemon Ricotta Pancakes - a favorite at the Inn!

Lemon Ricotta Pancakes

3 eggs - separate yolks and whites (use two bowls)

½ cup whole milk ricotta cheese

¼ cup cottage cheese

¼ cup melted butter

¼ cup plus 1 Tablespoon unsalted flour (I use White Lilly)

2 Tablespoons Sugar

Zest of one or two lemons (the more the better)

Pinch of salt.

Mix cheeses, butter, flour, egg yolks, sugar, zest and salt in bowl and stir.  Beat Egg Whites until stiff and then fold the egg whites gently into batter.

Lightly butter hot griddle

6-7 pancakes. 

Double this recipe for more than 4 people.

About Cathy Bradley

Joe and I have been in the B&B business since April of 2004 and re-opened this year as a self-catered B&B. We are looking forward to seeing all of our past guests and renewing some friendships. Afterall, it has been guests like you that have made it most enjoyable. We are also looking forward to welcoming you, our new friends to Williamsburg.
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