Lemon Ricotta Pancakes with Sweet Creme Fraiche

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.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 257 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 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.

Step 6

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