Description
Make light, fluffy pancakes using ricotta cheese and bright lemon flavor, served with a fresh berry topping.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk ricotta cheese
- 2 large eggs, separated
- 1/4 cup milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon melted unsalted butter, plus more for the griddle
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 1 tablespoon granulated sugar (for berries)
Instructions
- Combine the flour, 2 tablespoons sugar, baking powder, baking soda, and salt in a medium bowl. Whisk them together.
- In a separate large bowl, whisk together the ricotta cheese, egg yolks, milk, lemon juice, and lemon zest until smooth. Whisk in the 1 tablespoon of melted butter.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few lumps are fine.
- In a clean bowl, beat the two egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the pancake batter in two additions until no white streaks remain. This creates the light texture.
- Prepare the berries: In a small bowl, toss the mixed berries with 1 tablespoon of sugar. Set aside while you cook the pancakes.
- Heat a lightly buttered griddle or large non-stick skillet over medium heat. Drop 1/4 cup of batter onto the hot surface for each pancake.
- Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface. Flip carefully, as ricotta pancakes can be delicate.
- Serve the pancakes immediately, topped with the sugared fresh berries.
Notes
- For extra fluffiness, let the finished batter rest for 5 minutes before cooking.
- If you prefer a slightly firmer pancake, reduce the milk by 1 tablespoon.
- You can substitute almond flour for the all-purpose flour for a gluten-free version, but the texture will change slightly.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with berries
- Calories: 350
- Sugar: 18
- Sodium: 320
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 16
- Cholesterol: 130