Lemon Poppyseed Pancakes With Raspberry Sauce Recipe

Name: Lemon Poppyseed Pancakes With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pancakes; 4 eggs, separated; 2 tablespoons sugar; 1 cup ricotta cheese; 1/2 cup All purpose flour; 2 tablespoons butter, melted; grated zest of 2 lemons; 2 tablespoons poppy seeds; 1 pinch salt; Raspberry sauce; 1 pint raspberries; 4 tablespoons sugar; 2 tablespoons water; sour cream (optional)

Servings: persons

Pancakes
4 eggs, separated
2 tablespoons sugar
1 cup ricotta cheese
1/2 cup All purpose flour
2 tablespoons butter, melted
grated zest of 2 lemons
2 tablespoons poppy seeds
1 pinch salt
Raspberry sauce
1 pint raspberries
4 tablespoons sugar
2 tablespoons water
sour cream (optional)

1
In a mixer beat egg whites until soft peaks form. Add sugar and beat until glossy stiff peaks. In another bowl beat egg yolks until thick, then beat in ricotta,flour, butter, zest, poppy seeds and salt. fold whites gently into yolk mixture by thirds.
2
Heat skillet over medium heat and spoon batter into pan cooking approximately 1 minute per side. pancakes won't get that matte look on the edges, so look for them to puff up in the middle or check to see they are golden brown. As you go, you can keep a large plate in a 200 degree oven and place the pancakes in a tall stack to keep warm.
3
Mix raspberries sugar and water in a small saucepan and place over medium heat. stir and mash raspberries with the back of spoon. Let simmer for 8-10 minutes until the mixture resembles a smooth sauce.
4
Top with raspberry sauce and sour cream (my personal fave) or maple syrup and butter.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Pancakes, 4 eggs, separated, 2 tablespoons sugar, 1 cup ricotta cheese, and more.

Yes, Lemon Poppyseed Pancakes With Raspberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppyseed Pancakes With Raspberry Sauce

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