Name: Ricotta Pancakes with Peach Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 large eggs (seperated); 2 cup ricotta cheese; 4 tablespoon granulated sugar; 1 lemon (zested); 2 tablespoon unsalted butter (melted); 4 tablespoon whole milk; 1 cup all purpose flour; 1/2 cup whole wheat flour; 1 teaspoon baking soda; 1 bag frozen peaches (defrosted (10-ounce bag)); 1 bottle maple syrup (8-ounce bottle); 1 tablespoon lemon juice; pinch Kosher salt

Ricotta Pancakes with Peach Syrup

OMG, this is a richly decadent creamy twist on your everyday pancake. It’s dressed up
enough for your holiday table, but will become a Sunday brunch staple.

Ricotta Pancakes with Peach Syrup

Prep Time 15

Cook Time 30

Total Time 45

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Servings

Ingredients

6 large eggs seperated
2 cup ricotta cheese
4 tablespoon granulated sugar
1 lemon zested
2 tablespoon unsalted butter melted
4 tablespoon whole milk
1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 bag frozen peaches defrosted (10-ounce bag)
1 bottle maple syrup 8-ounce bottle
1 tablespoon lemon juice
pinch Kosher salt

Instructions

In a large bowl, beat together egg yolks, ricotta, sugar, lemon zest, butter, and milk. Whisk in flours and baking soda. Using an electric beater, whip egg whites until soft peaks form. Gently fold egg whites into yolk mixture until just combined. 2. In a medium saucepan, combine peaches with maple syrup, lemon juice, and salt and bring to a boil. Reduce to a simmer and cook 10 minutes or until peaches are slightly softened. 3. Lightly grease a griddle and heat over medium-high heat. Pour ¼ cup of batter at a time to form circles. Cook 2 to 3 minutes or until edges begin to bubble. Flip and cook 2 to 3 minutes more or until golden brown. Keep warm in a 200°F oven, warming drawer, or on a plate tented with foil while continuing with remaining batter. 4. Serve pancakes with peach syrup on the side.
TIPS: Did You Know You Can Have Perfectly Round Pancakes: use a griddle pan with circular indentations—or drop the batter into big metal cookie cutters