Keep things fresh 'n peachy for your summer breakfast tomorrow morning with these Peach Ricotta Pancakes. *Check your Walmart store for the latest local produce! Local produce varies by store. Sponsored by Walmart.
1 1/2 cups whole milk ricotta cheese
1 cup fresh peaches (2 medium peaches), peeled and diced
4 large eggs, separated
3 tablespoons light brown sugar
1/2 teaspoon pure vanilla extract
2 teaspoons lemon zest
3/4 teaspoon kosher salt
1/2 cup all-purpose flour
Nonstick spray, for griddle
Maple syrup and fresh peaches, for serving
In a mixing bowl, combine the ricotta, peaches, egg yolks, brown sugar, lemon zest, vanilla and salt until smooth. Stir in the flour until combined.
Beat egg whites with a hand mixer until you reach stiff peaks. Fold the whites into the batter. The batter will be fluffy.
Heat a nonstick griddle over medium to medium-high heat. Spray with nonstick spray.
Add pancake batter to the hot griddle and cook for about 3 minutes on each side, until golden brown. Serve with fresh peaches and maple syrup.