Lemon Ricotta Pancakes

 

These pancakes were terrific. I just wish I had taken better pictures to show off how fluffy and delicious they turned out. And as a bonus, they are protein rich, so they serve as a welcome alternative to eggs in the morning. We enjoyed them with whipped cream, maple syrup and blueberry compote. Let me know what you think!

Lemon Ricotta Pancakes

Makes 6-8 4-inch pancakes

  • 1 cup ricotta cheese
  • 1/2 cup whole milk
  • 1 tsp vanilla
  • zest of 1/2 a lemon
  • 2 eggs, whites separated from yolks
  • 3/4 cup flour of choice (gluten free or all-purpose)
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • ghee for frying pan

Heat cast iron grill pan over medium heat.

Stir together ricotta cheese, milk, vanilla, egg yolks and lemon zest. In a separate bowl, mix flour, baking powder, and salt. Stir into wet ingredients. In a small bowl, whisk egg whites until frothy and fold into the batter.

Melt about 1 Tbsp ghee and cook until pancakes are bubbling, about 3 minutes. Flip and cook until golden brown. Repeat, adding more ghee each time. Serve with toppings of choice.

 

 

One Comment

  1. Very filling, unlike normal pancakes. The lemon zest gives it just enough sweetness. And my kids loved them too!

     

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