Lemon Ricotta Pancakes

Fluffy, creamy, and bursting with bright citrus flavor—these pancakes taste like a sunny Italian breakfast!

Ingredients (Serves 2-3)

1 cup (250g) ricotta cheese (whole milk for best texture)
2 large eggs, separated
¾ cup milk (or buttermilk for tang)
Zest of 1 lemon + 2 tbsp lemon juice
1 cup (125g) all-purpose flour
2 tbsp sugar
1 tsp baking powder
½ tsp baking soda
Pinch of salt
Butter or oil for cooking

Optional Toppings:

Blueberry compote
Honey or maple syrup
Whipped mascarpone
Extra lemon zest

Instructions

1. Prep the Batter

In a bowl, whisk ricotta, egg yolks, milk, lemon zest, and juice until smooth.
In another bowl, mix flour, sugar, baking powder, baking soda, and salt.
Gently fold dry ingredients into the ricotta mixture (don’t overmix—lumps are okay).

2. Whip Egg Whites

Beat egg whites to stiff peaks in a clean bowl.
Fold into the batter gently to keep it airy.

3. Cook to Golden Perfection

Heat a skillet over medium-low heat. Melt a pat of butter.
Pour ¼ cup batter per pancake. Cook until bubbles form (~2 mins), then flip and cook 1-2 mins more.

Serving Suggestions

🍯 Classic: Drizzle with honey and fresh berries.
🍋 Zesty Upgrade: Top with lemon curd and toasted almonds.
🌿 Herb Twist: Add a sprinkle of thyme or lavender to the batter.

Why These Pancakes Shine

✨ Ricotta makes them moist and tender (not dense!).
🍋 Lemon cuts the richness for a balanced flavor.
☁️ Whipped egg whites add an ethereal fluffiness.

Pro Tip: For extra lift, let the batter rest 10 mins before cooking.

Troubleshooting

❌ Too Flat? Ensure baking powder is fresh, and don’t skip whipping the egg whites.
❌ Dry? Avoid overcooking—low and slow is key!

Light, citrusy, and impossibly luxurious!

Want a gluten-free or savory herb version? 😊