Lemon Poppy Seed Pancakes
Aside from being tasty, these lemon ricotta pancakes are fluffy and jam packed with nutrition for all the little (& big) eaters in your family.
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Servings: 12 pancakes
Ingredients
- 4 eggs separated
- 2 cups ricotta (DIY recipe)
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup canola or olive oil
- 3 tbsp sugar
- 1 1/2 cups flour
- 1 tbsp baking powder
- 1 ½ tsp salt
- 2 tbsp poppy seeds
Instructions
- Preheat a griddle or frying pan on medium-low heat.
- Begin by beating egg whites until soft peak forms and set aside.
- In a large bowl, mix together the egg yolks, ricotta, zest and juice of the lemon, the oil, and the sugar.
- In a separate bowl add flour, baking powder, salt, and poppy seeds and mix.
- Add the flour mixture to the wet mixture.
- Once combined, fold in the egg whites until just mixed (try not to deflate the egg whites).
- Lightly grease the griddle or frying pan. Add the pancake batter in 1/3-1/2 cup scoops and gently spread to flatten.
- Cook on the first side until the bottom is golden brown. Flip and repeat on the second side.