Lemon Ricotta Pancakes
Springtime calls for ingredients to become a bit lighter in our food prep, and this recipe for lemon ricotta pancakes fits the bill. These pancakes are extremely pillowy and melt in your mouth. Adding lemon and lemon zest gives a fresh, clean taste on the palate that will please even the toughest critic.
These cakes come out fluffy and only need a bit of fresh fruit to add a bit of extra sweetness. These lemon ricotta pancakes are great for a special breakfast, brunch, or even a dessert.
Using fresh ricotta will garner the best results, but store-bought will work just fine, and if you are lucky enough to find Meyer lemons, well, get ready for a taste explosion on your plate! Meyer lemons are less tart than their cousins, and I would dare to say that they are on the sweet side. They make the best pies and lemon curd and lemon ricotta pancakes!
You will need:
- 1 cup ricotta cheese
- 1 cup milk
- 3 eggs, separated
- 1 lemon
- 1 ½ cups flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
Zest lemon into a small bowl; cut lemon in half and squeeze juice into bowl.
In medium bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, whisk together ricotta cheese, milk, egg yolks, sugar, lemon zest, and juice until smooth. Add flour mixture and slowly stir with wooden spoon until just combined.
In large mixing bowl whip egg whites until stiff peaks form. With rubber spatula, gently fold in 1/3 of egg whites into ricotta mixture. Repeat until all egg whites are folded into mixture.
Heat griddle pan with a small amount of canola oil. Pour 1/3 cup batter onto pan and cook until bubbles form and bottom of cakes are golden brown; approx. 1-2 minutes. Turn and cook 1-2 minutes.
Top with fresh berries, maple syrup, or confectioners' sugar.
Are you craving these lemon ricotta pancakes now? Tell us what your favorite breakfast food is.