Lemon Ricotta Pancakes

Prep Time15 minsCook Time15 minsTotal Time30 mins

Pancakes have never been my forté, really.   We've had many a golden exterior with wet insides, and many a flat-out (no pun intended) burnt cake.  They are tricky!   But this morning, we were feeling like something hopeful, and these lemon ricotta pancakes from Smitten Kitchen do taste like hope.  They also definitely felt less tricky; they held together beautifully during the flipping process, and slided around the griddle with just a little bit of melted butter.  And in case you were wondering, hope tastes heavenly, in this recipe, like clouds... with maple syrup.   

 4 eggs, separated
 1 ⅓ cups ricotta
 1 ½ tbsp white sugar
 1 ½ tbsp fresh lemon zest
 ½ cup flour

1

Separate your eggs. You'll want your yolks in a large mixing bowl and your whites in a bowl in which you can use an electric mixer.

2

In your bowl with the yolks, add the ricotta cheese, sugar, and flour. We used a silicone mixing spoon to gently break up the yokes and create a lovely yellow batter. A whisk or even a large spoon would work just as well.

3

In your bowl with the egg whites, add a pinch of salt and beat the eggs on high speed until you have your foamy egg whites! If you are using a standing mixer, use your whisk attachment.

4

Begin to fold in your whites into your batter, gently. When the whites are fully incorporated, you are ready to take your batter to the girddle!

5

Heat some butter in your griddle until melted and bubbly. Then, spoon out pancakes using about 1/4 cup of batter per pancake. Cook on medium heat until pancakes firms slightly; they may not bubble as they do with traditional pancakes. Flip when ready until lower side is golden. Enjoy!

Ingredients

 4 eggs, separated
 1 ⅓ cups ricotta
 1 ½ tbsp white sugar
 1 ½ tbsp fresh lemon zest
 ½ cup flour

Directions

1

Separate your eggs. You'll want your yolks in a large mixing bowl and your whites in a bowl in which you can use an electric mixer.

2

In your bowl with the yolks, add the ricotta cheese, sugar, and flour. We used a silicone mixing spoon to gently break up the yokes and create a lovely yellow batter. A whisk or even a large spoon would work just as well.

3

In your bowl with the egg whites, add a pinch of salt and beat the eggs on high speed until you have your foamy egg whites! If you are using a standing mixer, use your whisk attachment.

4

Begin to fold in your whites into your batter, gently. When the whites are fully incorporated, you are ready to take your batter to the girddle!

5

Heat some butter in your griddle until melted and bubbly. Then, spoon out pancakes using about 1/4 cup of batter per pancake. Cook on medium heat until pancakes firms slightly; they may not bubble as they do with traditional pancakes. Flip when ready until lower side is golden. Enjoy!

Lemon Ricotta Pancakes
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