Fluffy Lemon Ricotta Pancakes

Fluffy Lemon Ricotta Pancakes 150 150 David Rosengarten


Pancake variations have gone through the roof at brunch-y or fancy breakfast venues. Here’s a creative spin that I particularly love.

Makes about 12 pancakes, enough for 4 people

4 large eggs, separated into yolks and whites
1⅓ cups ricotta
1½ tablespoons sugar
1 tablespoon grated lemon zest
½ cup all-purpose flour
¼ teaspoon salt
melted butter for brushing the griddle

1. In a medium-sized bowl, mix together the egg yolks, ricotta, sugar, and lemon zest. Add the flour, and stir mixture until it is just combined.

2. Beat egg whites with a pinch of salt (using either a large whisk, a stand mixer, or a hand-held electric mixer) until the whites hold soft peaks. Stir ⅓ of the egg whites into the ricotta mixture, then fold in remaining egg whites gently.

3. Brush a hot griddle (375°F), or a non-stick skillet over medium-high heat, with melted butter. Scoop up batter in a quarter-cup measuring cup, filling it to the top. Pour batter onto griddle or skillet, letting it spread by itself into a circle that’s about 3″ in diameter. Cook for 1 to 2 minutes on each side, or until the pancake is golden. Repeat with remaining batter (possibly in batches) until a dozen pancakes or so are formed. Serve warm.

Photos courtesy of BigStock

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