Lemon Ricotta Pancakes with Sweet Creme Fraiche recipe

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Ingredients

2 cups heavy whipping cream
2 tablespoons buttermilk
2 tablespoons white sugar
1 cup all-purpose flour
2 ½ teaspoons baking powder
1 dash salt
1 ¾ cups ricotta cheese
5 eggs, separated
1 cup milk
½ cup white sugar
1 lemon, zested

Nutrition Info

256.7 calories
carbohydrate: 21 g
cholesterol: 133.6 mg
fat: 17.3 g
fiber: 0.3 g
protein: 5.3 g
saturatedFat: 10.1 g
servingSize: -
sodium: 189.3 mg
sugar: 11.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix heavy cream, buttermilk, and 2 tablespoons sugar together in a bowl. Let stand at room temperature until slightly thickened, 6 to 8 hours. Cover and refrigerate for at least 24 hours before using.

  2. Sift flour, baking powder, and salt together in a bowl.

  3. Whisk ricotta cheese, egg yolks, milk, sugar, and lemon zest together in a separate bowl. Whisk in flour mixture until batter is smooth.

  4. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold very gently into the batter.

  5. Heat a lightly oiled griddle over medium heat. Drop 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

  6. Beat sweetened creme fraiche until stiff peaks form. Serve with pancakes.

Recipe Yield

12 pancakes

Recipe Note

This is one of my favorite recipes from a B&B (Fairholme Manor) my husband and I stayed in in Victoria, BC. I eat the pancakes with creme fraiche alone, but many enjoy it with the addition of maple syrup. Enjoy the creme fraiche as a substitute to whipped cream on just about anything.

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