1/2 stick butter, melted
1/4 cup maple syrup
For the pancakes
2 cups ricotta
4 large eggs, separated
1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
Pinch salt
Butter, for cooking
Confectioners' sugar, for dusting, optional
1 cup maple syrup, warmed on stove-top
I found this recipie on Nummy Kitchen and the only change I made to the recipie was decreasing the amount of ricotta cheese since it tended to make the pancakes seem doughy. It makes for a really moist pancake and I love to serve it with some raspberries, blackberries, and blueberries rolled up like a crepe.
The original recipie also called for roasted apples on top which I chose to omit.
