Breakfast
Sunday Lemon Ricotta Pancakes
Cloud-soft pancakes with fresh ricotta, lemon zest, and a whisper of vanilla. My favorite slow-morning ritual.
- Time
- 25 min
- Servings
- Serves 4
- Difficulty
- Easy
Ingredients
AI scale4servings
Original: Serves 4- 1 cup fresh ricotta
- 3/4 cup whole milk
- 3 large eggs, separated
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp sugar
- Zest of 1 lemon
- Pinch of salt
- Butter, for the pan
- Maple syrup and berries, to serve
Method
- 1
Whisk ricotta, milk, egg yolks, sugar and lemon zest until smooth.
- 2
Sift flour, baking powder and salt over the top and fold gently.
- 3
Whip egg whites to soft peaks, then fold into the batter in two additions.
- 4
Melt butter in a nonstick pan over medium-low heat. Cook 1/4-cup rounds for 2 minutes a side, until golden.
- 5
Stack, drown in maple, scatter berries, and eat immediately.
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