Lemon-Ricotta Pancakes
This delightful recipe combines the light and fluffy texture of ricotta cheese with the refreshing taste of lemon. Each pancake is a perfect balance of sweet and tangy flavors, making it a wonderful treat for breakfast or brunch. With simple ingredients and easy steps, you can whip up a batch of these lemon ricotta pancakes to impress your friends and family.
— Constant Cookbook
Ingredients
- 1 cup ricotta cheese
- 1 cup milk
- 3 eggs, separated
- 1/4 cup sugar
- Zest and juice of 1 lemon
- 1 1/2 cups cake flour
- 1 Tbs. baking powder
- 1/4 tsp. salt
Instructions
- In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.
- In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
- Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.
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