A friend and I had been talking of making lemon ricotta pancakes since a while now and last weekend after much procrastination, we finally did. I would have probably not made this of my own accord since I’ve always been a traditionalist with pancakes (read: chocolate chips and bananas). But the fresh slightly tart taste of lemon, combined with ricotta and a sweet syrup makes for an excellent fluffy pancake! We had these with sauteed Jonagold Apples (Jonagold is of the sweet variety) which perfectly balanced out the tartness of the lemons. And a recipe with just 5 ingredients? Win!
Lemon Ricotta Pancakes – Recipe from Smitten Kitchen
- 4 large eggs, separated
- 1 1/3 cups ricotta
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons freshly grated lemon zest
- 1/2 cup all-purpose flour
- Melted butter for brushing the pan
1. In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest.
2. Add the flour, and stir the mixture until it is just combined.
3. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly.
4. Heat a griddle over moderately heat. Pour 1/4th cup batter into the pan and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 150°F oven.
And if you really love this lemon-ricotta combination, try these lemon ricotta cookies by Giada De Laurentiis