Lemon Ricotta Pancakes
by Marco Rossi
1
Servings
4
Prep
15 min
Cook
20 min
Cloud-soft pancakes brightened with lemon zest and creamy ricotta. Weekend-morning material with berries and maple syrup.
Ingredients
- ≈ 476.99 ml ricotta — matched to Cheese, ricotta, whole milk; view its nutrition
- 150 g flour — matched to Flour, wheat, all-purpose, enriched, bleached; view its nutrition
- 2 eggs, separated — matched to Egg, whole, raw, fresh; view its nutrition
- 180 ml milk — matched to Milk, whole, 3.25% milkfat, with added vitamin D; view its nutrition
- 3 tbsp sugar — matched to Sugars, granulated; view its nutrition
- Zest of 2 lemons — not matched; choose a food in the nutrition panel
- 2 tsp baking powder — matched to Leavening agents, baking powder, double-acting, straight phosphate; view its nutrition
- Pinch of salt — no amount given; set one in the nutrition panel
- Butter for the pan — no amount given; set one in the nutrition panel
Steps
- 1Whisk ricotta, yolks, milk, sugar, and lemon zest together.
- 2Fold in the flour, baking powder, and salt until just combined.
- 3Whip the egg whites to soft peaks and fold them in gently.
- 4Cook small pancakes in butter over medium-low heat, 2–3 minutes per side, until golden.
- 5Serve warm with berries and maple syrup.
Notes
Low and slow — these brown faster than regular pancakes.
