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Lemon Ricotta Pancakes
Lemon Ricotta Pancakes
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Fluffy ricotta pancakes with a hint of lemon, perfect for special brunch occasions like Mother's Day or Father's Day. Whip egg whites separately for extra fluffiness.
Ingredients:
  • 4 large eggs
  • 1/3 cup plus 1 tablespoon sugar, divided
  • 1/2 teaspoon salt, plus 1 pinch for beating the egg whites
  • 1 cup whole milk ricotta
  • 3 tablespoons lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup whole or 2% milk
  • Butter or vegetable oil, for the griddle
  • Fresh berries, to serve
  • Maple syrup, to serve
Instructions:
  • Separate the eggs: Gently divide the eggs, placing yolks in one bowl and whites in another.
  • Whisk the egg whites: In a spotlessly clean mixer bowl, whisk the egg whites with a pinch of salt on high speed until very frothy. Gradually add 1 tablespoon of sugar with the mixer running. Keep whisking until stiff peaks form, approximately 5 minutes. Set aside.
  • In a bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt until well combined. Set aside.
  • Prepare the ricotta mixture: Whisk together egg yolks and 1/3 cup sugar in a large bowl. Mix in ricotta, lemon zest, and lemon juice until smooth, then stir in the milk until well combined.
  • Combine the flour mixture with the egg yolk mixture, stirring until just combined. Gently fold in one-third of the beaten egg whites to lighten the batter, then add the rest and fold until just a few white streaks are left.
  • Heat a griddle or skillet over medium-low heat, greasing with oil. Once hot, pour 1/2 cup of batter onto the pan and spread into a 4- to 5-inch round using a spoon. Cook for 2-3 minutes until bubbles form, then flip and cook for 1-2 minutes more. Serve immediately or keep warm in the oven.
  • Serve warm with a delightful combination of butter, maple syrup, and fresh berries.

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