Lemon Ricotta Pancakes
User Reviews
5
Lemon Ricotta Pancakes
Description
These Lemon Ricotta Pancakes blend all-purpose flour, baking soda, salt, ricotta cheese, egg yolks, milk, lemon zest, lemon juice, vanilla extract, melted butter, and granulated sugar to form a thick batter. The lightness comes from folding in whipped egg whites beaten to stiff glossy peaks, which incorporate air and create a tender crumb after cooking.
Cooking on a medium-high griddle involves scooping batter into approximately 4-inch rounds, cooking until bubbles form on the surface and edges are set before flipping to finish on the other side, forming a golden crust. The lemon components provide a gentle citrus brightness that complements the creamy ricotta.
Serving options include butter with maple syrup or fresh blueberries, enhancing the fresh and rich flavors. The pancakes keep warm in a low oven on a rack until ready to serve, and leftovers can be refrigerated for a few days. Using whole-milk ricotta is suggested for best flavor, though part-skim is acceptable.
Yield for this recipe is about twelve pancakes depending on size, making it suitable for feeding a group or saving for multiple meals.
Ingredients
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces ricotta cheese see note 1, whole-milk
- 2 large egg separated, plus 2 large egg whites
- 1/3 cup milk whole
- 1 teaspoon lemon zest
- 4 teaspoons lemon juice (from 1 lemon)
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter melted
- 1/4 cup granulated sugar
- butter and maple syrup or fresh blueberries, for serving
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt. Make a well in the center. Add ricotta, the 2 egg yolks, milk, lemon zest, lemon juice, and vanilla until just combined. Gently stir in melted butter.
- In a stand mixer fit with the whisk attachment, or using an electric mixer, whip the 4 egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites soft and billowy, about 1 minute.
- Add sugar and whip until glossy, stiff peaks form, about 1 to 2 minutes. Add 1/3 of egg whites to batter and fold in gently until incorporated. Fold in remaining egg whites.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 2). Using a 1/4-cup measuring cup or a 2-ounce ladle, add batter to skillet. Gently spread each portion into a 4-inch round. Cook until bubbles start to form in the batter and the edges are set and deep golden brown, about 2 to 3 minutes.
- Flip pancakes and continue to cook until the second side is golden brown, 2 to 3 minutes longer. Remove from skillet (see note 3 about keeping pancakes warm in the oven) and cook the remaining batter. Serve with butter and maple syrup or fresh blueberries.
Notes
- Whole-milk ricotta provides the best flavor; you can also make your own or use store-bought.
- Lightly grease the skillet for crispy edges, or cook in a dry non-stick skillet for a smooth surface.
- Keep cooked pancakes warm on a rack in a 200°F oven until serving.
- Store leftover pancakes covered in the fridge for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (three 4-inch pancakes each)
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 3 (4-inch) pancakes | |
| Calories | 333kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 521mg | 22% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 160mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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