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Lemon Ricotta Pancakes
Description
Light and fluffy but rich, these pancakes taste similar to a blintz. We love them topped with fresh berries and whipped cream, but you can also slather them with a berry syrup as in the photo or for more lemony goodness spoon lemon curd on them. The ricotta in the batter makes them extra-special and perfect for a Christmas morning breakfast.
Ingredients
1 3/4 cups flour (about 219 g)
2 tsp baking powder (about 8 g)
1 tsp baking soda (about 5 g)
1/2 tsp salt (about 3 g)
2 tbsp sugar (about 25 g)
juice of 2 lemons (about 80 g)
zest of 1 lemon, minced (about 6 g)
1 1/2 cups whole milk (about 360 g)
1 1/2 cups ricotta cheese (about 375 g)
2 tbsp melted butter (about 28 g)
2 eggs, yolks and whites separated (about 100 g without shells)
Instructions
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside.
In another bowl, whisk the lemon juice, zest, whole milk, ricotta, and egg yolks together. Let the melted butter cool slightly, then whisk it into the milk mixture so it doesn’t clump or accidentally cook the eggs. Set aside.
Beat the egg whites until stiff peaks form. Set aside. Fold the milk mixture into the flour mixture, stirring until just combined, then gently fold in the egg whites.
Heat your griddle and brush with melted butter. Drop the batter onto it, about 1/3 cup at a time (about 80 mL per pancake). It helps to keep the pancakes small, as the batter is thick and won’t cook through if you make them too big.
When bubbles appear and the edges look set, flip the pancakes over and cook the other side until browned. Serve immediately.
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