LEMON RICOTTA PANCAKES

(Makes about 12 to 14 pancakes)

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ cup sugar

1 cup ricotta cheese, drained

½ cup buttermilk

3 eggs, separated

1 teaspoon vanilla

½ cup butter, melted and cooled plus more for greasing griddle

2 tablespoons lemon zest

Preheat the griddle to 375°F.

Whisk together flour, baking powder, baking soda, salt, and sugar in a small bowl. In a larger bowl, mix the ricotta, buttermilk, egg yolks, vanilla, ¼ cup of the melted butter, and lemon zest. Mix gently until well combined.

With a rubber spatula, stir the dry ingredients, a large spoonful at a time, into the ricotta mixture.

Beat the egg whites with a hand-held mixer in another bowl until firm light peaks form.

Preheat the griddle to 375°F.

Whisk together flour, baking powder, baking soda, salt, and sugar in a small bowl. In a larger bowl, mix the ricotta, buttermilk, egg yolks, vanilla, ¼ cup of the melted butter, and lemon zest. Mix gently until well combined.

With a rubber spatula, stir the dry ingredients, a large spoonful at a time, into the ricotta mixture.

Beat the egg whites with a hand-held mixer in another bowl until firm light peaks form.

Preheat the griddle to 375°F.

Whisk together flour, baking powder, baking soda, salt, and sugar in a small bowl. In a larger bowl, mix the ricotta, buttermilk, egg yolks, vanilla, ¼ cup of the melted butter, and lemon zest. Mix gently until well combined.

With a rubber spatula, stir the dry ingredients, a large spoonful at a time, into the ricotta mixture.

Beat the egg whites with a hand-held mixer in another bowl until firm light peaks form.

Preheat the griddle to 375°F.

Whisk together flour, baking powder, baking soda, salt, and sugar in a small bowl. In a larger bowl, mix the ricotta, buttermilk, egg yolks, vanilla, ¼ cup of the melted butter, and lemon zest. Mix gently until well combined.

With a rubber spatula, stir the dry ingredients, a large spoonful at a time, into the ricotta mixture.

Beat the egg whites with a hand-held mixer in another bowl until firm light peaks form.

Preheat the griddle to 375°F.

Whisk together flour, baking powder, baking soda, salt, and sugar in a small bowl. In a larger bowl, mix the ricotta, buttermilk, egg yolks, vanilla, ¼ cup of the melted butter, and lemon zest. Mix gently until well combined.

With a rubber spatula, stir the dry ingredients, a large spoonful at a time, into the ricotta mixture.

Beat the egg whites with a hand-held mixer in another bowl until firm light peaks form.

 

Preheat the griddle to 375°F.

Whisk together flour, baking powder, baking soda, salt, and sugar in a small bowl. In a larger bowl, mix the ricotta, buttermilk, egg yolks, vanilla, ¼ cup of the melted butter, and lemon zest. Mix gently until well combined.

With a rubber spatula, stir the dry ingredients, a large spoonful at a time, into the ricotta mixture.

Beat the egg whites with a hand-held mixer in another bowl until firm light peaks form.

Stir 2-3 tablespoons of the egg whites into the batter to lighten it. Gently fold remaining egg whites into the batter.

Brush the grill with the remaining butter and pour ¼ cup of batter onto the hot griddle for each pancake. Cook evenly until bubbles form around edges, 1-2 minutes. Flip and cook evenly on other side, 1-2 minutes more. Repeat with remaining batter, buttering the griddle as necessary.

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