• Mon - Sun : 8:30am to 9:30pm

lemon ricotta and sour cream pancakes


these are available for breakfast at the nutmeg inn, wilmington, vermont - or even at your very own kitchen breakfast table! top them with real vermont maple syrup for a truly amazing breakfast treat.


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  1. In a large bowl
  2. Whisk together ricotta
  3. Sour cream
  4. Butter
  5. Vanilla
  6. Milk
  7. Egg yolks
  8. Sugar
  9. Cinnamon
  10. Salt
  11. And lemon zest until completely homogenized
  12. Sift flour and baking powder on top and blend completely
  13. In a separate bowl
  14. Beat the egg whites to stiff peaks and gently fold into batter the batter should be just thin enough to pour- if too thick
  15. Add more milk
  16. Pour by cups onto prepared 375 degree griddle and cook 2-3 minutes on first side
  17. Then flip and cook 1-2 minutes more
  18. Or to your liking

Step 4

Total Time in Minute 29

Ingredients Count 12

cooking lemon  ricotta and sour cream pancakes

See More Relate Photo


Whole milk ricotta cheese

Sour cream

Cake flour





Pure vanilla extract


Zest of

Baking powder



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