Four Seasons Lemon Ricotta Poppy Seed Pancakes
Ingredients
- 6 large eggs, separated
- 1 1/2 cups whole-milk ricotta cheese
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- Zest of 2 large lemons
- 1 tablespoon poppy seeds
- Vegetable oil, for griddle
- Maple syrup, warmed
- Berries, for garnish
Instructions
Four Seasons' Lemon-Ricotta Poppy Seed Pancakes serves 16 original recipe by Martha Stewart.
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