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Lemon Pancakes with Strawberry Butter

Yield 1 dozen


  • 3 large eggs, separated*
  • 1/4 teaspoon cream of tartar
  • 3/4 cup ricotta cheese
  • 1/3 cup cake flour
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons sugar
  • 1 tablespoon grated lemon rind
  • 1/8 teaspoon salt
  • Strawberry Butter
  • Garnish: fresh mint sprigs

How to Make It

  1. Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form.

  2. Beat egg yolks, ricotta cheese, and next 5 ingredients at medium speed with electric mixer until smooth. Fold in egg whites.

  3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook until tops are covered with bubbles and edges looked cooked; turn and cook other side. Serve with Strawberry Butter; garnish, if desired.

  4. *3/4 cup egg substitute may be substituted for 3 eggs. Whisk together egg substitute, cream of tartar, and next 6 ingredients. Cook as directed