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Lemon and Ricotta Pancakes

Lemon and Ricotta Pancakes

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Ricotta makes these pancakes rich and creamy, plus gives them an added protein hit.

By Stefano Faita

lemon_ricotta_pancakes1.jpg

Makes 12 crepes

6 eggs
2 cups ricotta cheese
4 tbsp sugar
zest of 4 lemons (or 2 oranges)
1/2 cup flour
1/2 cup milk
butter for frying

  1. In two bowls, separate egg whites from yolks.
  2. Beat whites until they form stiff peaks. Set aside.
  3. Combine remaining ingredients with egg yolks in another bowl. Mix everything to get a smooth consistency.
  4. Fold egg whites into yolk and ricotta mixture. Let stand in refrigerator for 20 minutes.
  5. At medium heat, heat a buttered non-stick 7-inch skillet.
  6. Pour a ladle of pancake mixture into the pan. Flip pancake when its edge is golden brown and bubbles start to form on its surface. Cook crepe an extra two minutes.
  7. Serve with maple syrup.

Tip: These crepes are even better when you prepare the mixture ahead of time. You just have to let it sit overnight in the refrigerator, covered with plastic wrap.

stefano_faita_bio_brunch.jpgStefano Faita credits his mother with teaching him everything he knows about cooking. As a young boy, he would sit on the counter and watch his mom, a well-known food personality in Québec, prepare traditional Italian family favourites. In his new CBC television series, In the Kitchen with Stefano Faita, Stefano shares some of those rustic recipes and encourages viewers to get "in the kitchen" to enjoy food with friends and family.

Catch In the Kitchen with Stefano Faita weekdays at 3:30 p.m. on CBC.

 

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