Brunch, American
Lemon Ricotta Pancakes
Cloud-light, lemony pancakes for a slow morning.
- Total
- 25 min
- Hands-on
- 25 min
- Skill
- Easy
- Serves
- 2
- Cost for two
- about $6
These pancakes get their tender, custardy crumb from ricotta and their lift from a whipped egg white. Lemon zest keeps them bright. They are the kind of breakfast that tells someone you planned for them.
Ingredients
Method
Whisk the ricotta, egg yolk, milk, sugar, vanilla and lemon zest together.
In another bowl, whisk the flour, baking powder and salt. Fold into the wet mixture until just combined.
Beat the egg white to soft peaks and fold it in gently in two additions.
Heat a nonstick pan over medium-low heat and brush with butter. Cook 3-tablespoon portions for 2–3 minutes until bubbles appear and the edges set, then flip and cook 1–2 minutes more.
Keep warm in a 95°C (200°F) oven while you cook the rest. Serve with berries, maple syrup and extra zest.
Cook mode keeps your screen awake. Tap a step to mark your place.
Tips
- Lower heat than you think. Ricotta pancakes brown quickly before the center sets.
Make ahead
Mix the dry ingredients the night before.
Plating
Stack three, add berries on top and let the syrup run down the side as you serve.
What to drink
Wine: Prosecco for a celebration brunch.
Zero-proof: Coffee and fresh orange juice.
Questions
Can I use low-fat ricotta?
Yes, but whole-milk ricotta gives a richer, more tender pancake.