Lemon Pancakes with Strawberry Butter

Lemon Pancakes with Strawberry Butter

Southern Living APRIL 1999

  • 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


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

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

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.

*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


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Lemon Pancakes with Strawberry Butter recipe