Ricotta cheese seems to make everything taste better, and these pancakes are no exception. You can make your own ricotta very easily using only 3 ingredients (see post here), or you can buy a container at the grocery store. Whole Foods sells a wonderful, high quality ricotta under the Maplebrook Farms label. The soft, creamy texture adds a fluffiness to these pancakes. Fresh lemon juice and zest add a nice balance. A perfect Sunday morning treat.
Lemon Ricotta Pancakes
- 16 oz. ricotta
- zest and juice of 1 lemon (about 2 T.)
- 7 T. unsalted butter, melted
- 2 T. sugar
- 1-1/2 t. vanilla
- 5 eggs, separated
- 1-1/4 cups flour
- 1/2 t. salt
Melt butter and set aside. In a large mixing bowl, add the ricotta, sugar, lemon juice and zest, vanilla and egg yolks. Mix well with a wooden spoon.
Add the melted butter and flour. Do not over mix.
In the bowl of an electric mixer, beat the egg whites until stiff. Fold into the ricotta mixture.
Add a small amount of oil to a skillet or griddle. When hot, cook pancakes. These will not bubble, so flip them when the bottoms are golden brown. Cook the other side until golden brown. They are finished when they spring back to the touch.
Serve with blueberries and maple syrup.
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