Lemon Cakes: A
tasty alternative to plain cakes - simply add 1-1/2 teaspoons
of lemon zest.
In a large bowl, whisk
together ricotta, sour cream, butter, vanilla, milk, egg
yolks, sugar, cinnamon, salt, (and lemon zest), until
completely homogenized. Sift flour and baking powder on top
and blend completely.
In a separate bowl, beat the
egg whites to stiff peaks and gently fold into batter. Batter
should be just thin enough to pour - of too thick, add more
Pour by 1/4 cups onto
prepared 375 degree griddle and cook 2-3 minutes on first
side, then flip and cook 1-2 minutes more, or to your liking.
Top with real Vermont
maple syrup for a truly amazing breakfast treat.
Thanks to the Nutmeg
Inn of Wilmington, Vermont
for this tasty breakfast recipe.