THESE LEMON RICOTTA PANCAKES ARE LIGHT, FLUFFY AND AMAZINGLY FRESH!
My boyfriend’s parent have a lemon tree and and the lemons are blooming (blooming? growing? ripening? fruiting?). Anyways, we have lots of fresh lemons we need to use. Of course there is always that delicious lemon curd we use to make lemon meringue tarts, but I was looking for a change. Something different. Something like PANCAKES!
The ricotta cheese in these lemon ricotta pancakes helps to keep them light and fluffy, with the buttermilk adding a bit of creaminess. These pancakes are so good, they can be eaten all by themselves. But what’s the fun in that? I like maple syrup and butter. And lemon curd. And jam? Wait, lets focus. These pancakes are awesome however you choose to eat them, even all by themselves.
And to top it all off, this is the first time I have ever done a pour shot as a new food blogger. While not perfect, I am pretty proud considering I have absolutely no photography background! I’ll let you guys be the judge.
OK, let’s make these pancakes. On top of being awesomely delicious, they are also super simple to make. Dare I say I think I can even get the boyfriend to make them for me? Gather all your ingredients and let’s start cooking!
Mix the ricotta cheese, egg yolks, sugar, lemon zest, lemon juice, buttermilk and vanilla in a large bowl. If you want your pancakes extra lemony, add some additional lemon zest.
In a separate bowl, mix the flour, baking soda and salt. Mix the dry ingredients in with the wet, being careful not to over-mix. Pancakes will be tough and rubbery if the batter is over-mixed. So….it’s OK if there are a few lumps in the mixture, just don’t over-mix.
Beat the egg whites in a separate bowl until frothy and no longer opaque. Carefully fold the egg whites into the pancake batter. Again, be careful not to over-mix or your egg whites will deflate, and your pancakes will be less fluffy.
Heat a nonstick skillet over medium-low heat and brush with a layer of butter. Pour a portion of the pancake in the pan and cook until golden brown (1-2 minutes per side).
Remove pancakes from the skillet and place on a plate and repeat until all the batter is gone. Place finished pancakes on a plate in a 200 degree oven to keep them warm while remaining pancakes are cooked.
Options for serving lemon ricotta pancakes: Serve with maple syrup, butter and jam, warmed lemon curd, plain salted butter (emphasis on the salted), fresh berries and whipped cream, and/or powdered sugar. There are so many options, be creative! We actually got this jabuticaba jam as a gift and it was delicious on the pancakes!
- 1 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. lemon zest more if you want extra lemon flavor
- 1/4 cup lemon juice
- 1/2 cup whole milk ricotta cheese
- 2 eggs separated
- 1/2 tsp. pure vanilla extract
- 2/3 cup buttermilk
- 2 tbsp. granulated sugar
Mix the ricotta cheese, egg yolks, sugar, lemon zest, lemon juice, buttermilk and vanilla in a large bowl.
In a separate bowl, mix the flour, baking soda and salt.
Mix the dry ingredients in with the wet, being careful not to over-mix. It's OK if there are a few lumps in the mixture.
Meanwhile, beat the egg whites in a bowl until frothy and no longer opaque.
Fold the egg whites into the pancake batter.
Heat nonstick over medium-low heat and brush with butter.
Pour a portion of the pancake in the pan and cook until golden brown (1-2 minutes per side). Remove and place on a plate.
Repeat until all batter is gone. Place finished pancakes on a plate in a 200 degree oven to keep them warm while remaining pancakes are completed.