Citrus Infusions: Lemon Ricotta Pancakes

Ingredients

For the Pancakes:

1 cup all-purpose flour

1 tbsp sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup ricotta cheese (whole milk preferred)

¾ cup milk (or buttermilk for extra tang)

2 large eggs, separated

2 tbsp melted butter

Zest of 1 large lemon

2 tbsp fresh lemon juice

1 tsp vanilla extract

For Serving:

Powdered sugar, for dusting

Maple syrup or honey

Extra lemon zest or fresh berries (optional)

Instructions

1. Mix Dry Ingredients:
   In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Prepare Wet Mixture:
   In another bowl, whisk ricotta, milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla until smooth.
3. Combine:
   Add dry ingredients to the wet mixture and gently fold until just combined (do not overmix).
4. Whip Egg Whites:
   In a separate clean bowl, beat the egg whites until soft peaks form. Gently fold them into the batter to make it airy and fluffy.
5. Cook Pancakes:
   Heat a lightly greased skillet over medium heat. Pour ¼ cup of batter for each pancake.
   Cook 2–3 minutes per side or until golden brown and cooked through.
6. Serve:
   Stack pancakes and top with powdered sugar, a drizzle of maple syrup, and a sprinkle of lemon zest.

Tips

For a tangier flavor, add a touch more lemon juice or zest.

Substitute part of the flour with almond flour for a nutty twist.

Try topping with whipped cream and a lemon curd swirl for a dessert version.