The Fluffiest Lemon Ricotta Pancakes

27th March 2014

If there’s one thing I know a lot about it’s probably pancakes. I have a slight obsession with brunch, so over the course of my lifetime I have sampled hundreds of pancakes and like to consider myself a pancake aficionado. From rubbery to melt in your mouth, I’ve had them all.

I came across a tub of ricotta cheese after scanning the contents of my fridge for a snack and suddenly had a hankering for its carb laden goodness. This is when the idea for the fluffiest lemon ricotta pancakes was born. I pulled from a few recipes found on the internet and mixed and matched them to adapt to my taste.  After posting the finished product on Instagram, I had lots of requests for the recipe, so as promised here it is. Sorry to make y’all wait so long.

Enjoy,

Missy

lemon ricotta pancakeslemon ricotta pancakesFluffy Ricotta Pancakes (adapted from The Kitchn)

  • 1 cup ricotta cheese (I used Whole Foods Brand)
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar
  • A pinch of salt
  • 3/4 cup milk
  • 3 eggs, divided
  • 1 teaspoon vanilla
  • 1 whole lemon zest (carefully use a microplane for this)

Whisk together flour, baking powder, sugar, and salt in a bowl. Mix ricotta, milk, egg yolks, and vanilla in a separate bowl.

Beat the egg whites with an electric mixer until you see stiff peaks (keep a close eye on them so you don’t over beat the eggs to death). Add the dry ingredients into the wet mixture, stirring gently until combined. Stir a small amount of the egg whites to lighten the batter, then using a rubber spatula fold in the remaining egg whites until it is well mixed. Make sure there are no stray pockets of egg “foam” in your mixture because you will end up with scrambled eggs in your pancakes. Add lemon zest to your batter and gently mix it in evenly.

Heat a griddle over medium-high heat, and brush the surface with butter. I used a 1/3 measuring cup to pour the batter into the pan to help make them uniform in size and shape. If you are a rouge cook feel free to eye it. Once you notice your pancake begin to brown on the edges and form bubbles, flip it and cook the other side evenly. It took me a little while to get in the groove of things and I will admit to tossing a couple pancakes into the garbage disposal. After a couple of fails, I finally got it just right.

Dust your pancakes with powdered sugar and liberally top with fresh seasonal fruit and a pat of butter or two to make it extra sinful. Bon appetit!

lemon ricotta pancakes

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