Description

These lemon ricotta pancakes are incredibly light and fluffy, with a hint of lemon zest, topped with a homemade blueberry syrup for a perfect weekend breakfast treat.

Ingredients

Units Scale

4 large eggs, separated
1 1/3 cups ricotta cheese
2 tablespoons sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup all-purpose flour
Melted butter for brushing the griddle
1 cup frozen blueberries
1/4 cup sugar (for blueberry syrup)
1/4 cup water
1 tablespoon lemon juice

Instructions

In a large bowl, whisk together the egg yolks, ricotta, sugar, and lemon zest until smooth.
Add the flour to the yolk mixture and stir until just combined. Do not overmix.
In a separate bowl, using an electric mixer, beat the egg whites until they form stiff peaks.
Gently fold the beaten egg whites into the ricotta mixture, being careful not to deflate the egg whites.
Heat a griddle or non-stick skillet over medium heat and brush with melted butter.
Pour about 1/4 cup of the batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
For the blueberry syrup, combine the frozen blueberries, sugar, water, and lemon juice in a small saucepan over medium heat.
Bring the mixture to a simmer, stirring occasionally, until the blueberries have broken down and the syrup has thickened, about 10 minutes.
Serve the pancakes warm, drizzled with the blueberry syrup.

Notes

For best results, make sure to beat the egg whites to stiff peaks before folding them into the batter. This will ensure the pancakes are light and fluffy. The blueberry syrup can be made ahead of time and stored in the refrigerator for up to a week. If you prefer a thicker syrup, let it simmer a bit longer. Serve the pancakes immediately for the best texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 250
Sugar: 13
Sodium: 150
Fat: 12
Carbohydrates: 28
Fiber: 1
Protein: 9
Cholesterol: 110