Lemon Ricotta Pancakes
Ingredients
The batter
-
⅔
cup
all-purpose flour
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
8
ounces
whole-milk ricotta cheese
-
2
large
egg yolks
-
2
large
egg whites
-
⅓
cup
whole milk
-
1
teaspoon
lemon zest
-
4
teaspoons
fresh lemon juice
-
½
teaspoon
vanilla extract
-
2
tablespoons
butter, melted
-
¼
cup
granulated sugar
For serving
-
butter
-
maple syrup
-
fresh blueberries
Instructions
- Whisk together flour, baking soda, and salt in a bowl and make a well in the center.
- Add ricotta, egg yolks, milk, lemon zest, lemon juice, and vanilla to the well and mix until just combined.
- Gently stir in melted butter.
- In a separate bowl, whip the egg whites until foamy, then increase speed and whip until soft peaks form.
- Add sugar to the egg whites and whip until glossy, stiff peaks form.
- Fold ⅓ of the egg whites into the batter, then fold in the remaining egg whites gently.
- Heat a griddle or frying pan over medium-high heat and grease if desired.
- Pour ¼ cup of batter onto the skillet and spread into a 4-inch round.
- Cook until bubbles form and edges are set, about 2 to 3 minutes, then flip and cook the other side until golden brown.
- Repeat with the remaining batter and serve with butter, maple syrup, or fresh blueberries.
Nutrition Facts (estimated)
Servings
4 servings
Calories
333
Total fat
17g
Total carbohydrates
32g
Total protein
12g
Sodium
521mg
Cholesterol
139mg
You might also like