Lemon Ricotta Pancakes / by Amy Cantu

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Lemon Ricotta Pancakes-0284.jpg

Recipe adapted from The Kitchn.

Time: 35 minutes
Serves: 4 (8-10 pancakes)

1 cup whole milk ricotta cheese
1 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
1/8 teaspoon salt
1 tablespoon lemon zest, finely grated (from 2 lemons)
3/4 cup milk
3 eggs, separated into yolks and whites
1/2 teaspoon vanilla
Butter, for the pan

Whisk together flour, baking powder, sugar, salt, and lemon zest in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

Beat the egg whites with a handheld electric mixer until stiff. Fold the whites into the batter with a spatula.

Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.

Serve the pancakes immediately, with maple syrup, fruit jam, lemon curd, or powdered sugar and a squeeze of lemon.