Lemon Ricotta Pancakes

Instructions

1. 1

   In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1½ teaspoons baking powder, and ¼ teaspoon salt. In another bowl, combine 1 cup whole-milk ricotta cheese, ½ cup whole milk, 2 large egg yolks, 2 tablespoons melted unsalted butter, 1 tablespoon fresh lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon pure vanilla extract, whisking until smooth.

2. 2

   Gently fold the ricotta mixture into the flour mixture just until combined; do not overmix. In a clean bowl, beat the 2 large egg whites with an electric mixer until stiff, glossy peaks form.

3. 3

   Carefully fold the beaten egg whites into the batter in two additions using a wide spatula, leaving some streaks of white for a fluffy texture. This step is essential for achieving light and airy pancakes.

4. 4

   Heat a non-stick skillet or griddle over medium-low heat and add a small knob of butter. Pour ¼ cup of batter per pancake onto the skillet and cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.

5. 5

   Flip the pancakes carefully and cook for an additional 2 to 3 minutes until they are golden brown. The lower heat is important to prevent burning due to the ricotta.

6. 6

   Serve the pancakes warm with fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup.