Lemon Ricotta Pancakes
Make this for a romantic Valentine’s Day brunch.
Ingredients:
3 eggs separated
1/4 cup all-purpose flour
3/4 cup ricotta cheese
1/4 cup Coeur d’Olives Lemon Infused Olive Oil
2 T sugar
1/4 tsp. salt
1 T grated lemon zest
Separate the eggs and beat the egg whites until stiff peaks form. In another bowl, stir together the egg yolks, flour, cottage cheese, oil, sugar, salt and lemon zest until well mixed. Fold the egg whites into the yolk mixture and stir gently until well combined. Heat a skillet to medium high heat and brush with Coeur d’Olives Lemon Infused Olive Oil. Spoon out 1/4 cup of batter for each pancake. Cook slowly for about 1 1/2 minutes and then flip pancake and cook for another 30 seconds. Serve warm topped with fresh raspberries.
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Special note when sautéing with olive oil: DO NOT EXCEED MEDIUM HIGH WHEN SAUTÉING. PAN SHOULD BE BETWEEN MEDIUM & MEDIUM HIGH. OTHERWISE, THE FLAVOR AND ANTIOXIDANTS DISAPPEAR.
