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Lemon Ricotta Pancakes

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.


1 3/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp sugar
juice of 2 lemons
zest of 1 lemon, minced
1 1/2 cups whole milk
1 1/2 cups ricotta cheese
2 tbsp melted butter
2 eggs, yolks and white separated

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 a bit and then whisk it into the milk mixture, so that it doesn’t clump up 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.

Get your griddle hot and brush with melted butter. Drop the batter onto it, about 1/3 cup at a time. 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 appear set, flip the pancakes over and cook the other side until browned. Serve immediately.