Hello sunshine!!! What a way to start the day. The recipe for these pancakes was a labor of love. I love pancakes and tried many different recipes from cookbooks, the internet, etc., but never found one that was as good as pancakes I had tried at restaurants. Finally, all the tweaking paid off. They’re fluffy, not too lemony and not too cheesy. They have a very nice texture too! So many times the ricotta is too overpowering or the lemon is too overwhelming. I found this combination of ingredients are the perfect balance. I served these with a blueberry sauce I prepared ahead of time and fresh berries on side with a slight drizzle of maple. *Note: I used 2% low fat milk and low-fat, low moisture ricotta and they were perfect; no extra fat and calories needed.
- 1 1/4 cup flour
- 2 TBS sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs, separated
- 3/4 milk
- 1/4 cup ricotta cheese
- 1/2 cup lemon juice
- 2 tsp lemon zest
- 2 TBS melted butter, plus more for cooking and topping the pancake
- Heat your griddle to 375 degrees or a pan (non-stick is best) on med/high.
- In a medium bowl, mix the dry ingredients: flour, sugar, baking powder and salt and set aside.
- Melt 2 TBS of butter over med/high heat; watch it so it doesn’t turn brown. (use salted or unsalted…depends how salty you like you pancakes)
- In medium bowl, whisk the milk, ricotta, lemon juice, zest, and the melted butter.
- Separate the eggs; add the yolks to the bowl containing the wet ingredients and whisk again to combine. Add the egg whites to a separate bowl and beat with an electric mixer until soft peaks form.
- Add the wet ingredients to the dry ingredients and blend them gently with a silicone or wooden spoon; do not over mix as this will make your pancakes rubbery.
- Gently fold in the egg whites.
- Once your griddle/pan is hot, add a pad of butter (if using a griddle, you’ll need more, depending on the size; I use about two pads of butter for my griddle).
- Pour about 2-3 tablespoons of batter to form each pancake. Do not crowd them; leave about 1-1 1/2 inches of separation between them. If you’re using a pan, you might only be able to make one at a time, depending on the size of your pan and of your pancakes. I prefer small to medium sized pancakes.
- Once you see little potholes forming on top, it’s time to flip them. You can lift one corner slightly to check for golden color before you flip. I like to flip them only once, so I usually check to make sure the side that’s cooking is nice and golden before I flip it. Also, if you feel they are cooking too quickly, turn the heat down slightly so they will cook through; you don’t want them raw in the middle!
- It’s a good idea to warm your warming drawer or oven ahead of time to a low temperature, if you’re planning on making a large batch. Place them in the warm drawer/oven as you go to keep the first ones made fresh while you finish the entire batch.
- Before serving add a pad of butter atop each stack and drizzle with maple syrup.
- You can also try them with fresh berries and a dollop of Greek yogurt.
- I’ve also served them with blueberry syrup: Add 2 cups of blueberries to a 2 qt. sauce pan. Add 1/4 cup of water and 3/4 cup of sugar. Add about 1 tsp lemon zest and 1 teaspoon lemon juice. Add a pinch of salt. This will bring out the sweetness in the berries. Simmer on low until berries are softened and the liquid is thickened and bubbly. It’s a good idea to do this ahead time, but do warm it before serving.