Four Seasons' Lemon Ricotta Poppy Seed Pancakes

1. 1

   Melt butter.

2. 2

   Seperate eggs, set whites aside (refridgerate if prepping batter for the next morning).

3. 3

   In a large bowl, mix together butter, egg yolks, ricotta, and vanilla.

4. 4

   Add flour, baking powder, sugar, salt, lemon zest, and poppy seeds and stir to combine well.

5. 5

   Using an electric mixer beat egg whites until they form stiff peaks.

6. 6

   Gently fold the egg whites into the pancake batter.

7. 7

   Oil a skillet and heat over medium high.

8. 8

   Using about 1/2 cup batter at a time, cook each pancake until golden, about 2 minutes on each side.

9. 9

   Serve with powdered sugar or strawberry syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.