Lemon Ricotta Pancakes
Author: williams-sonoma.com
Serves: 12-14 pancakes
- 1 cup ricotta cheese
- 1 cup milk
- 3 eggs, separated
- ¼ cup sugar
- Zest and juice of 1 lemon
- 1½ cups cake flour
- 1 Tbs. baking powder
- ¼ tsp. salt
- In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth.
- Sift together the flour, baking powder and ⅛ tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.
- In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining ⅛ tsp. salt and continue beating until soft peaks form.
- Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
- Preheat a griddle over medium heat.
- Spray the griddle with nonstick cooking spray.
- Ladle ⅓ cup batter onto the griddle for each pancake.
- Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes.
- Flip the pancakes and cook for 1 minute more.
- Transfer to a warmed plate.
- Repeat with the remaining batter.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/lemon-ricotta-pancakes/
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