Lemon Verbena Ricotta Pancakes
| Yield: | 6 Servings |
| Categories: | Seasonings, Breakfast, Breads |
| 2/3 | c | Ricotta cheese |
| 2 | lg | Eggs; separated |
| 1/4 | c | Low-fat milk |
| 6 | tb | All-purpose flour |
| 2 | ts | Sugar |
| 1/4 | ts | Baking powder |
| 1/8 | ts | Salt |
| 1 | tb | Julienne lemon rind; chopped |
| 1 | ts | Finely minced lemon verbena |
| 2 | ts | Vegetable oil |
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