Four Seasons' Lemon Ricotta Poppy Seed Pancakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/4 cup butter
• 6 large eggs
• 1 1/2 cups ricotta cheese
• 1 teaspoon vanilla
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons lemon zest
• 1 teaspoon poppy seed
• powdered sugar (optional)
• strawberry syrup (optional)

Recipe

• 1 melt butter.
• 2 seperate eggs, set whites aside (refridgerate if prepping batter for the next morning).
• 3 in a large bowl, mix together butter, egg yolks, ricotta, and vanilla.
• 4 add flour, baking powder, sugar, salt, lemon zest, and poppy seeds and stir to combine well.
• 5 using an electric mixer beat egg whites until they form stiff peaks.
• 6 gently fold the egg whites into the pancake batter.
• 7 oil a skillet and heat over medium high.
• 8 using about 1/2 cup batter at a time, cook each pancake until golden, about 2 minutes on each side.
• 9 serve with powdered sugar or strawberry syrup.