Lemon Ricotta Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole-milk ricotta cheese
- 3/4 cup milk
- 2 large eggs separated
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter melted, plus more for the griddle
- powdered sugar and lemon wedges for serving
Instructions
- Whisk flour, sugar, baking powder, baking soda and salt together in a bowl.
- In another bowl, stir ricotta, milk, egg yolks, lemon zest, lemon juice and melted butter until smooth.
- Fold the wet mixture into the dry just until combined; the batter will be thick.
- In a separate clean bowl, beat the egg whites until soft peaks hold their shape.
- Gently fold the egg whites into the batter in two additions, keeping as much air in as possible.
- Heat a griddle over medium-low heat and brush with butter.
- Pour 1/4 cup batter per pancake and cook 2 to 3 minutes, until small bubbles appear and the edges look dry.
- Flip carefully and cook 2 minutes more, until golden and cooked through.
- Stack, dust with powdered sugar and serve with lemon wedges and warm maple syrup.
Good to Know
Keep finished pancakes on a baking sheet in a 200°F oven while you work through the batter, so the whole stack arrives hot together.