Lemon Ricotta Pancakes
Lemon Ricotta Pancakes are the perfect breakfast or brunch dish for a lazy Sunday morning. Fluffy, rich, tender, and great with some bacon! Whether you like butter and syrup, berries and whipped cream, or homemade fruit syrup or apple butter, these are delicious.
Ingredients
- 3 large eggs separated
- 2 cups buttermilk
- ¼ cup sugar
- 1 cup ricotta cheese
- 1¾ cups King Arthur Unbleached All-Purpose Flour
- 1 tsp baking soda
- 1 tsp baking powder
- lemon zest from 1 lemon
- ¼ tsp nutmeg
- ¼ tsp cardamom
- ½ teaspoon salt
Instructions
- In a medium-sized mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese.
- Add the flour, baking soda, baking powder, lemon zest, nutmeg, cardamom and salt, stirring to thoroughly combine.
- In a separate bowl, beat the egg whites until stiff but not dry, and gently fold them into the batter, stirring until no streaks of white remain.
- Heat a lightly greased griddle or skillet over medium heat until hot enough to immediately evaporate a drop of water. Drop the batter, by quarter-cupfuls, onto the heated griddle. Use the back of the scoop (or a spoon) to gently spread the cakes into circles; the batter is a bit stiff, and might need some coaxing.
- If using blueberries, fresh is best but frozen work just fine. Sprinkle them onto the cooking batter before flipping the pancakes.
- Serve hot pancakes immediately with butter and syrup.