Lemon-Ricotta Pancakes Recipe
In case you are curious, this is it—Shutters’ most requested recipe. There must be something irresistible about these remarkably light pancakes with a tangy whiff of lemon. The secret is to fold fluffy egg whites into the batter and not to overdo the sugar. I’ve been known to eat them for dinner. Fresh berries on the side add a splash of color.
- 4 large egg yolks
- 1/4 cup granulated sugar
- 2 teaspoons grated lemon zest
- 1/2 teaspoon lemon extract or lemon oil
- 1/4 cup cake or all-purpose flour
- Pinch of kosher salt
- 1 cup ricotta cheese
- 2 tablespoons unsalted butter, melted and cooled slightly
- 4 large egg whites
- Canola oil or nonstick spray, for cooking
- Confectioners’ sugar, for serving
- Maple syrup, for serving
- Mixed berries, optional
- In a medium bowl, combine the egg yolks, sugar, lemon zest, and lemon extract; whisk until light in color and aerated, about 2 minutes. Whisk in the flour and salt, then whisk in the ricotta cheese and melted butter until just incorporated.
- In a separate bowl, whisk the egg whites to stiff peaks. Fold them into the batter, being careful not to overmix. The batter can be prepared the night before and refrigerated.
- Heat a griddle or a large sauté pan over medium heat and coat it lightly with oil. Pour 1/2-cup circles of batter and cook until bubbles begin to form on the tops of the pancakes and the bottoms are golden, about 2 minutes. Then flip carefully and continue cooking until the pancakes are golden on the other side and dry in the middle.
- Transfer the pancakes to serving plates and sprinkle with confectioners’ sugar, or keep them warm in a 200°F oven until ready to serve. Serve with syrup and berries on the side.
This recipe, while from a trusted source, may not have been tested by the CHOW food