RSVP Robin | A Bridal Brunch in a Garden Setting

Fluffy Ricotta Pancakes

Author Adapted from Mark Bittman, NYTimes Cooking

Yield 4 servings

This is a tried and true recipe from the New York Times that I have adapted over the years. Sometimes I add berries directly to the mix and sometimes I scatter them about the plate right before serving so they are fresh and plump.

Ingredients

(I highly recommend using organic ingredients, especially dairy and eggs)

1 cup Ricotta Cheese

1 cup Greek Yogurt

3 eggs, separated

1 cup all purpose flour ( I recommend organic King Arthur)

1/2 teaspoon Sea Salt

2 tablespoon lemon juice

Zest of one lemon

Butter or olive oil

Instructions

Beat together the Ricotta, yogurt and egg yolks. Combine baking soda, flour and salt. Beat egg whites until stiff.
Heat a large pan over med heat. Stir flour mixture into the egg batter, stir in lemon juice and zest. Gently fold in egg whites.
Add butter or olive oil to pan and when it is hot add small ladles full of batter into pan, just as you would cook regular pancakes. Serve immediately with your choice of toppings.

Recipe by RSVP Robin at https://www.rsvprobin.com/bridal-brunch-garden-setting/