Lemon Ricotta Hotcakes: Mix egg yolks, ricotta cheese, and butter in a large bowl. Set aside. Combine flour, sugar, salt and 2 tablespoons lemon zest in a bowl. Slowly add dry ingredients to the egg mixture and mix well. Set aside. Beat egg whites in a bowl with an electric mixer until firm peaks form. Carefully fold egg whites into batter. Lightly grease a griddle or non-stick pan and place over medium heat for 1 minute. Ladle about ¼ cup batter on griddle or pan for each cake. Cook cakes for several minutes on one side until golden. Flip cake and continue to cook until golden. Serve with a sprinkling of confectioners sugar, remaining lemon zest, and berries. Makes about twelve 5-inch hotcakes.
Berry Butter: Beat butter in food processor, then add berries then slowly add extract and honey. Continue to beat until well blended and smooth. Mixture can be frozen and used as needed.
Maple Glazed Bacon: Lay bacon flat on parchment paper on cookie sheet. Coat lightly with high quality maple syrup. Sprinkle Florida Citrus Pepper (lemon & orange zest). Bake on 325 until done to your liking.
About this recipe:
Lemon Ricotta Hotcakes w/ Berry Butter and Maple Glazed Bacon