Lemon Ricotta Pancakes

By lihui

6 Person

30 Minutes

0 Calories

Lemon and ricotta are a match made in heaven. You will find the pairing in many Italian desserts like cheesecakes, tarts, and torta di mandorle (lemon, ricotta, and almond cake), but with pancakes, you don’t have to wait until after dinner to enjoy this winning combination. Ricotta cheese adds a creamy richness to these pancakes without making them dense, and lemon brightens the batter. Whip the egg whites separately for an extra-fluffy stack! Perfect for a special weekend brunch, Mother's Day, or Father's Day.

Ingredients

Maple syrup, to serve
Fresh berries, to serve
1 Butter or vegetable oil, for the griddle
1/2 cup Whole or 2% milk
2 tablespoons Finely grated lemon zest
3 tablespoons Lemon juice
1 cup Whole milk ricotta
1 Pinch for beating the egg whites
1/2 teaspoon Salt
1 teaspoon Baking powder
1 cup All-purpose flour
1 tablespoon Sugar
4 Large eggs

Method

01

Separate the eggs: Carefully separate the eggs, placing the yolks and the eggs in separate bowls.
02

Beat the egg whites: In a squeaky clean mixer bowl, beat the egg whites with a pinch of salt at high speed until very frothy. With the mixer still on high, slowly add 1 tablespoon of sugar. Continue beating until stiff peaks form, about 5 minutes. Set aside.
03

Mix the dry ingredients: In a bowl, whisk the flour, baking powder and 1/2 teaspoon of the salt until blended. Set aside.
04

Make the ricotta mixture: In a large bowl, whisk the egg yolks and the remaining 1/3 cup of sugar together. Add the ricotta, lemon zest, and lemon juice and whisk until smooth. Stir in the milk until blended.
05

Make the batter: Add the flour mixture to the egg yolk mixture and stir with a spatula just until combined. Fold in one-third of the beaten egg whites to lighten the batter. Add the remaining egg whites and gently fold until only a few streaks of white remain.
06

Cook the pancakes: Set a griddle, cast iron pan, or non-stick skillet over medium-low heat and brush with oil. When the pan is hot enough that a flick of water sizzles on contact, use a 1/2-cup measure to scoop the batter and drop onto the pan. With the back of a spoon, spread the batter of each pancake into a 4- to 5-inch round. Keep the temperature of the pan at medium to medium-low. Cook each pancake for 2 to 3 minutes, or until bubbles form on top. Flip and cook for 1 to 2 minutes longer, until the pancakes are cooked through. Serve each batch immediately or transfer the pancakes to a sheet pan in a warm oven to keep warm until ready to serve.
07

Serve warm with butter, maple syrup and fresh berries.

Related Tags

Lemon Ricotta Pancakes

4.8

( By lihui )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Maple syrup, to serve

Fresh berries, to serve

1 Butter or vegetable oil, for the griddle

1/2 cup Whole or 2% milk

2 tablespoons Finely grated lemon zest

3 tablespoons Lemon juice

1 cup Whole milk ricotta

1 Pinch for beating the egg whites

1/2 teaspoon Salt

1 teaspoon Baking powder

1 cup All-purpose flour

1 tablespoon Sugar

4 Large eggs

03 Method

Step 1

Separate the eggs: Carefully separate the eggs, placing the yolks and the eggs in separate bowls.

Step 2

Beat the egg whites: In a squeaky clean mixer bowl, beat the egg whites with a pinch of salt at high speed until very frothy. With the mixer still on high, slowly add 1 tablespoon of sugar. Continue beating until stiff peaks form, about 5 minutes. Set aside.

Step 3

Mix the dry ingredients: In a bowl, whisk the flour, baking powder and 1/2 teaspoon of the salt until blended. Set aside.

Step 4

Make the ricotta mixture: In a large bowl, whisk the egg yolks and the remaining 1/3 cup of sugar together. Add the ricotta, lemon zest, and lemon juice and whisk until smooth. Stir in the milk until blended.

Step 5

Make the batter: Add the flour mixture to the egg yolk mixture and stir with a spatula just until combined. Fold in one-third of the beaten egg whites to lighten the batter. Add the remaining egg whites and gently fold until only a few streaks of white remain.

Step 6

Cook the pancakes: Set a griddle, cast iron pan, or non-stick skillet over medium-low heat and brush with oil. When the pan is hot enough that a flick of water sizzles on contact, use a 1/2-cup measure to scoop the batter and drop onto the pan. With the back of a spoon, spread the batter of each pancake into a 4- to 5-inch round. Keep the temperature of the pan at medium to medium-low. Cook each pancake for 2 to 3 minutes, or until bubbles form on top. Flip and cook for 1 to 2 minutes longer, until the pancakes are cooked through. Serve each batch immediately or transfer the pancakes to a sheet pan in a warm oven to keep warm until ready to serve.

Step 7

Serve warm with butter, maple syrup and fresh berries.

04 Author