Fluffy pancakes are a joy to make and eat. These lemon ricotta pancakes are made extra fluffy and soft with fresh lemon and ricotta cheese in the batter. Serve with lemon curd and berries for a beautiful spring or summer breakfast.
You will need:
All-purpose flour - 1½ cups
Baking powder - 2 tsp
Salt - ½ tsp
Baking soda - ¼ tsp
Sugar - 2 tbsp
Lemon zest - from 1 lemon
Ricotta cheese - 1 cup, drained
Lemon juice - 2 tbsp
Milk - 1 cup minus 2 tbsp
Eggs - 2 large, separated
Melted butter - 2 tbsp plus extra for the pan
Vanilla extract - ½ tsp
Lemon curd - for serving
Fresh berries - for serving
Lemon wedges - for serving
How to:
In a small mixing bowl, whisk the dry ingredients together. Set aside.
In a clean mixing bowl and with clean beaters, whip the egg whites into medium stiff peaks. Begin by whipping the eggs on low speed until frothy, then increase the speed and beat until peaks hold their shape.
In a large mixing bowl, mix together the ricotta cheese, lemon juice, milk, egg yolks, vanilla extract and melted butter.
Whisk in the dry ingredients until just combined. Do not over-mix.
Gently fold in the egg whites, a little at a time, until all the whites are incorporated. Batter will be fluffy and airy.
Heat a pancake pan or griddle over medium heat. Rub some melted butter with a folded paper towel.
Spoon ⅓ cup worth of batter on the pan and cook till you see bubbles at the surface. Flip gently with a spatula and cook the other side. Pancakes will be golden but not too brown when done. Remove to a plate and cook all pancakes similarly.
Serve warm pancakes with lemon curd, fresh berries and wedges of lemon. Don't forget the coffee!
Notes:
1. Separating the eggs and folding in whipped egg whites makes the batter lighter and airier which in turn gives fluffier and lighter pancakes. You can also make pancakes without this additional step and mixing the whole eggs with the wet ingredients.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2018/03/17/lemon-ricotta-pancakes/