Lemon And Ricotta Pancakes

1. 1

   Place ricotta, eggs, egg whites, flour, oil, lemon peel and honey in a food processor. Process until smooth.

2. 2

   Heat a large nonstick skillet on low heat. For each pancake, place 2 tbsp batter in pan, allowing space for spreading. Cook in 2 batches for 2-3 mins each, until bottoms are set and golden and small bubbles appear on the surface. Turn pancakes over and cook other side for 1 min, or until golden.

3. 3

   Serve pancakes topped with chopped oranges and drizzled with additional honey.

* Per serving · 4 servings · Values may vary.

No additional tips available.