Lemon-Ricotta Pancakes With Fresh Blueberries
Ready In: 30 mins
Serves: 3-4
Yields: 12 Pancakes
Ingredients
Ingredients
- 1 cup ricotta cheese
- 1 cup milk
- 3 large eggs, separated
- 1 lemon, juice and zest of
- 1 1⁄2 cups cake flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup sugar
- 2 cups frozen blueberries
- fresh blueberries, for toping
- maple syrup, for topping
Directions
- 1. Combine ricotta, milk, egg yolks, lemon zest, and lemon juice in a large mixing bowl. Whisk to combine. Add cake flour, baking powder, and salt, and mix just until incorporated.
- 2. In a separate bowl, beat egg whites on medium-low speed until foamy. Increase mixer speed to medium-high and continue to beat, adding sugar gradually, until soft peaks form, about 3 minutes.
- 3. Fold 1/3 of egg white mixture into ricotta mixture with a spatula until completely incorporated. Fold in remaining egg whites until mixture is smooth and light.
- 4. Heat griddle or skillet over medium heat, and grease as needed. Ladle batter onto cooking surface, and cook until bubbles form on the surface. Flip with a large spatula, and cook the other side until light golden and cooked through. Repeat with the remaining batter.
- Serve with fresh blueberries and maple syrup.
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