Description
Fluffy ricotta pancakes get a bright lift from lemon zest and juice. Sweet cherry preserves add the perfect touch.
Ingredients
Units
Scale
- 1 cups (237 ml) milk
- 1 cups (237 ml) ricotta cheese
- 6 egg yolks + 6 egg whites
- 1/2 tsp vanilla extract
- 1/4 cups (59 ml) sugar
- 1 lemon (juiced and zested)
- 1 cups (237 ml) all-purpose flour
- 1/2 cups (118 ml) cake flour
- 1 tbsp baking powder
- 1/4 tsp salt
- Butter
Instructions
- Whisk together milk, cheese, egg yolks, vanilla, sugar, and lemon juice and zest in a large bowl.
- Add flour and baking powder until just combined.
- In a small bowl, whisk egg whites until soft peaks form; add salt.
- Gently fold the egg whites into the ricotta mixture.
- Heat a griddle or non-stick pan over medium heat and butter it.
- Ladle about 1/3 cup of batter onto the griddle to create one pancake. Flip when bubbles form on top. Cook for about 1-2 minutes per side.
- Repeat until all batter is used.
- Serve with cherry preserves.
Notes
- For extra fluffy pancakes, let the batter rest for 10-15 minutes before cooking.
- Substitute 1 cup of plain yogurt for the ricotta cheese for a tangier flavor.
- Store leftover pancakes in the refrigerator for up to 3 days and reheat in a toaster or pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Italian
Nutrition
- Serving Size: 3 pancakes
- Calories: 300
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 10
- Cholesterol: 100