The Dish: Lemon Ricotta Hot Cakes at Bristol Lounge

Lemon Ricotta Hot Cakes

Six whole eggs separated

1 ½ cups ricotta cheese

½ cup melted butter

½ to ¾ cup flour

4 teaspoons sugar

½ teaspoon salt

2 tablespoons finely grated lemon zest

1. Separate eggs.

2. In a bowl combine egg yolks, ricotta cheese and melted butter.

3. Combine flour, sugar, salt and lemon zest and slowly add to the above mixture

4. Whip egg whites to form firm peaks.

5. Fold egg whites gently into the batter.

6. Chill batter until use.

(Copyright (c) 2010 Sunbeam Television Corp. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)