Lemon Ricotta Pancakes

Recipe from Cristen Clark, Food & Swine

Ingredients

• Zest of 2 lemons
• ¾ cup granulated sugar
• ½ teaspoon kosher salt
• 1 teaspoon baking powder
• 2 cups all-purpose flour
• 4 eggs, separated
• 1 cup ricotta cheese (full-fat or low-fat)
• 1 cup whole milk
• ½ cup fresh lemon juice (2 lemons)
• Powdered sugar
• Berries and lemon slices
• Pure maple syrup

Lemon Ricotta Pancakes

• Zest of 2 lemons

• ¾ cup granulated sugar

• ½ teaspoon kosher salt

• 1 teaspoon baking powder

• 2 cups all-purpose flour

• 4 eggs, separated

• 1 cup ricotta cheese (full-fat or low-fat)

• 1 cup whole milk

• ½ cup fresh lemon juice (2 lemons)

Garnishes

• Powdered sugar

• Berries and lemon slices 

• Pure maple syrup

In a large mixing bowl, rub zest of lemon with granulated sugar to release oils of the zest into the sugar. 

Add salt, baking powder and flour to the large mixing bowl.

In separate bowl, whip the egg whites until stiff peaks form. Set aside.

In a large, 4-cup glass measure or bowl, whisk together egg yolks, ricotta cheese, whole milk and lemon juice. 

Add wet ingredients to large mixing bowl of dry ingredients. Mix gently. Fold in whipped egg whites. 

Heat nonstick griddle or pan sprayed with cooking spray to medium or medium low heat. Drop batter by a ¼ cup cookie dough scoop to make pancakes. Swirl scoop of thick pancake batter gently in a circle motion for even cooking as batter can be thick. Flip when edges are dry and underside is golden. This pancake won’t bubble on top like store mixes. Dust with powdered sugar before serving on warm plates with butter and warm maple syrup.

Makes 12 pancakes