Description
Light and fluffy pancakes infused with lemon zest and creamy ricotta, perfect for a delightful breakfast.
Ingredients
- 1 cup whole milk ricotta cheese
- 2 large eggs, separated
- 1 tablespoon lemon zest (from about 1 large lemon)
- 3 tablespoons lemon juice (freshly squeezed)
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ⅓ cup whole milk
- Butter or oil, for cooking
Instructions
- Prepare the batter: In a large bowl, whisk together the ricotta, egg yolks, lemon zest, lemon juice, vanilla extract, and milk until smooth.
- In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- Combine: Gently fold the dry ingredients into the ricotta mixture until just combined, being careful not to overmix.
- Whip the egg whites: In a clean bowl, beat the egg whites until soft peaks form. Carefully fold the whipped egg whites into the batter.
- Cook: Heat a non-stick skillet over medium heat, lightly greasing it with butter or oil. Pour about ¼ cup of batter for each pancake and cook until bubbles form, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.
Notes
Serve with maple syrup, fresh fruit, or a sprinkle of powdered sugar for an elegant breakfast.
