Lemon Ricotta Pancakes Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup ricotta cheese
3/4 cup milk
4 eggs, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon grated lemon zest
2 teaspoons unsalted butter, plus more for serving
Fruit and/or syrup for serving
Directions
Combine ricotta, milk, egg yolks, and vanilla in a large bowl and whisk until homogenous. Whisk together flour, baking powder, salt, sugar, and lemon zest in a separate bowl. Add the ricotta mixture to the dry ingredients and stir with a wooden spoon until just combined. Some lumps are ok. In a separate clean bowl, whisk egg whites until stiff peaks form. Gently fold into batter. Heat 1 teaspoon butter in a large non-stick skillet or griddle over medium-low heat until melted. Wipe out with a paper towel. Add four circles of pancake batter using a quarter cup measure. Cook until top side begins to show bubbles, about 2 minutes. Carefully flip and cook until second side is golden brown, about 2 minutes longer. Transfer to a large plate and keep warm in a low oven. Repeat with remaining butter and batter. Serve hot with butter, fruit, and syrup.