Fluffy Lemon Ricotta Pancakes
Course: BreakfastCuisine: AmericanDifficulty: Easy6
servings15
minutes4
minutesI have quite a few ricotta pancakes in my arsenal but these are my go to. I am a huge fan of Food 52 and they are a constant source of inspiration for me. This recipe is so easy and produces a light, fluffy, delicious and healthy pancake. There is no sugar in the recipe and it is so good. My kids love these. Sometimes I replace the lemon with vanilla just for a different flavor profile. I am sure at Christmas you could ass 1 tiny drop peppermint and make them for dessert with warmed chocolate sauce. The possibilities are endless. These are a Sunday morning favorite. I do treasure Sunday family breakfasts. It seems to be our only morning where we aren’t racing to sports activities with busy kids schedules. We can sit together, enjoy a homemade breakfast, coffee and laughter. It also means that after breakfast, I can sit, savor a cup of coffee or green tea and read the newspaper. It is something I love to do even though the news is never happy. ***For more than 4-6 people, I would double the recipe.
Ingredients
2 large eggs, separated
3/4 cup whole milk ricotta
2 Tablespoons fresh squeezed lemon juice
2/3 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 Tablespoon lemon zest
2 Tablespoons unsalted butter
Directions
- In a small bowl, whisk egg yolks, ricotta, and whole milk until thick and creamy.
- Using a hand mixer, whip the egg whites until foamy. Add 1 teaspoon lemon juice and continue to whip until you reach stiff peaks.
- In a large bowl, sift the flour, baking powder, salt and mix until combined. Add in half the ricotta mixture and gently stir. Repeat with the rest of the ricotta mixture and combine every with a rubber spatula. Add in the lemon zest. Using a large rubber spatula, fold in half the egg whites, being gentle to not deflate the air being put into the batter. Continue folding in the remaining egg whites until very few streaks are seen.
- Heat a griddle or non stick large pan, melt butter, and add 1/4 cup of the batter. Allow to cook until bubbly, then flip about 2 minutes per side. Place on a warmed plate or in a warm oven. Serve with honey and powdered sugar or heated maple syrup.
