Lemon Ricotta Fluffy (Print-Friendly Version)
Creamy pancakes with lemon zest and ricotta—light and fluffy for a bright morning treat.
# Ingredients You'll Need:
→ Batter
01 -
250 grams ricotta cheese made from whole milk
02 -
2 large eggs, separated
03 -
1 tablespoon zest from around 1 large lemon
04 -
45 millilitres fresh lemon juice
05 -
100 grams flour for all purposes
06 -
25 grams sugar, granulated
07 -
1 teaspoon powder for baking
08 -
0.25 teaspoon soda for baking
09 -
0.25 teaspoon salt
10 -
0.5 teaspoon extract of vanilla
11 -
80 millilitres whole milk
→ For Cooking
12 -
Some butter or oil to grease the pan
# How to Make It:
01 -
Using a clean bowl and whisk, beat the egg whites until they form soft peaks. This brings in air, making the texture fluffier.
02 -
In a big mixing bowl, combine the ricotta cheese, yolks, lemon zest, juice, vanilla extract, and milk. Whisk until everything's smooth and mixed well.
03 -
Get your non-stick skillet or griddle hot over medium heat. Lightly grease it with butter or oil. Pour about 60 millilitres of batter for each pancake. Cook until you see bubbles on top and the edges look set, taking around 2–3 minutes. Flip them over and cook for another 1–2 minutes or until they’re golden and done.
04 -
Gently fold the whipped egg whites into the batter you prepared, being careful to keep as much volume as you can for a light result.
05 -
In a different bowl, sift together the flour, sugar, baking powder, baking soda, and salt to mix up the leavening agents evenly.
06 -
With a spatula, carefully mix the sifted dry ingredients into the ricotta mixture. Mix just until it's all combined. A few lumps are totally fine to keep that light texture.
# Extra Information:
01 -
For a fruity twist, fold in fresh blueberries or raspberries.
02 -
For a twist of citrus sweetness, swap in orange zest and juice.
03 -
Add chopped pistachios or almonds on top for a Mediterranean flair.
04 -
Try drizzling Italian acacia honey instead of maple syrup for a unique flavor.