Lemon Ricotta Pancakes

Light, fluffy lemon ricotta pancakes offer a refreshing twist to traditional breakfast options, perfect for a sunny brunch.

Ingredients

• 1 cup ricotta cheese
• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon lemon zest
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 eggs, separated
• 1 cup buttermilk
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• butter or oil for cooking

Instructions

1. In a large mixing bowl, whisk together flour, sugar, lemon zest, baking powder, baking soda, and salt.
2. In another bowl, beat egg yolks. Mix in ricotta cheese, buttermilk, lemon juice, and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring gently until the mixture is just blended.
4. In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gently fold the beaten egg whites into the pancake batter.
5. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup batter onto the skillet for each pancake and cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
7. Flip and cook for an additional 2-3 minutes on the other side until golden brown.
8. Repeat with the remaining batter, greasing the skillet as needed.
9. Serve warm with your choice of syrup, fresh fruit, or powdered sugar.

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