Light & Fluffy Lemon Ricotta Pancakes

Light & Fluffy Lemon Ricotta Pancakes


I’ve read somewhere that the sign of a good pancake is when you can eat it as is, straight out of the frying pan, with absolutely no adornment. This recipe goes one better, as I can attest to eating them the next day – cold, straight from the fridge, while waiting for my coffee to brew. Very ‘cake’ like. Very tasty~

Light & Fluffy Lemon Ricotta Pancakes

 

The aromas of these cooking will drive you wild, and you just might find yourself gobbling up the first one, hot off the pan! Call it the cook’s treat if you will, but you do need to keep up your, uh, energy level to cook all that batter…

 

Light & Fluffy Lemon Ricotta Pancakes

 

If you can, make your own ricotta cheese… it’s so ridiculously easy and like everything you make yourself, it tastes so very fresh. 

You can see just how light & fluffy the pancakes will be, by looking at that batter. Yowza! Part of me wanted to make some as muffins, just to see how they’d turn out. What do you think…?

 

Light & Fluffy Lemon Ricotta Pancakes

 

 Another part of me wanted to add poppy seeds because lemon + poppy seeds = culinary match made in heaven~

 

Light & Fluffy Lemon Ricotta Pancakes

 

These are so lovely, light and yet decadent, I would serve them for dessert. Make them smaller. You know… cute. Perhaps with a little lemon curd and some balsamic strawberries for a really big wow factor. Or some sliced bananas & Nutella… endless possibilities, really.

 

Light & Fluffy Lemon Ricotta Pancakes

 

Pancakes are absolutely adorable when made small, which is what gave me the dessert idea. Are they not called ‘cake’… after all?? 

Light & Fluffy Lemon Ricotta Pancakes, just might be the only pancake recipe you’ll ever need~

 

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Light & Fluffy Lemon Ricotta Pancakes

This Donna Hay adapted recipe uses ricotta cheese & whipped egg whites for absolutely delicious pancakes. Make sure all the ingredients from the fridge are removed about 20 minutes before you start and remember that the eggs will separate easier when cold - so do that right away. 

Course Breakfast, Brunch, Dessert
Cuisine Italian, Lemon, North American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 4-inch pancakes

Ingredients

  • 1 cup all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/3 cup sugar
  • pinch salt
  • 2 large eggs separated
  • 1 cup ricotta cheese
  • 2 tablespoons butter melted (use the frying pan you're going to cook in!)
  • 2/3 cup milk
  • Finely grated zest of one lemon
  • Butter for greasing the pan (or a neutral oil if you prefer)

Instructions

  1. Sift the first four ingredients together into a medium-sized bowl. Add the egg yolks, ricotta, butter and milk and whisk to combine.

  2. In a separate medium-sized glass or metal bowl, using a mixer or by hand, whisk the egg whites to soft peaks, then gently fold into the flour mixture, using a large rubber spatula.

  3. Heat your favourite large non-stick frying pan or griddle over medium-low, and grease with a bit of the butter (if you do this with some paper towel, the first pancakes will turn out as nicely as the rest!)
  4. Add batter by the spoonful, leaving room between as they will expand when frying. Fry until bubbles appear on the surface, then flip carefully and cook another 2 - 3 minutes until golden. Add bits of butter (or oil) as needed.
  5. Keep warm on a rack in a 200º oven until all batter is used. You can of course make them larger, simply add on to the cooking time.

Recipe Notes

*tip: leftovers can reheated in the microwave