Feeling like you need a vacation, but can’t afford it? Then why don’t you take your taste buds to Hawaii? Do I sound like an infomercial yet? Oh well, I think I will take my pancakes and eat outside and I will almost feel as though I made it to Hawaii. This recipe is from a popular hotel in Hawaii, and I think you would be doing yourself and your family a terrible dis-service if you don’t try to make them. Ricotta makes them so creamy and the lemon yest adds a delicious taste you must try!
Yield, about 18-20 small pancakes
Lemon Ricotta Pancakes
Ingredients
6 large eggs, separated (3/4 cup or 180 ml of each of the yolks and whites)
1 ½ cups (360 ml) whole milk Ricotta cheese
4 ounces (113 grams) unsalted butter, melted and cooled
½ teaspoon pure vanilla extract
½ (113 grams) cup all purpose flour
¼ (57 grams) cup sugar
½ teaspoon salt
2 tablespoons freshly grated lemon zest (use a microplane zester for fine zest)
Powdered sugar for dusting, optional
Assorted strawberries, raspberries, blackberries and blueberries for garnish
Fresh mint leaves, optional garnish
To see the rest of the recipe and the ginger syrup, check it out here A Food Centric Life
Hi Erin! Glad you like my post on the lemon ricotta pancakes with ginger syrup. Thank you for the credit and link, but I wanted to give you a tip on using other people recipes and photos. You may be new to blogging or including recipes, so here is how you should do it. It’s fine to use the photo with the credit and link back to the site, but you should not copy and use the entire recipe and directions. That’s bad blogging etiquette. You could use part of the recipe then tell your readers to click through for the rest of the recipe and directions. That way everyone wins, you, your readers and me, as the creator of the content and photos. Thanks, and Kind Regards.Sally.
Hi Sally,
I totally understand. I wrote this three years ago. I have made the appropriate changes. Thanks for letting me know.
Erin