Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs, separated
- ¾ cup milk
- 2 tablespoons granulated sugar
- 1 tablespoon lemon zest (about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Butter or oil, for cooking
- Optional: maple syrup, fresh berries, or powdered sugar for serving
Instructions
- In a large bowl, whisk together the ricotta, egg yolks, milk, lemon zest, and lemon juice until smooth.
- In another bowl, sift together the flour, baking powder, sugar, and salt. Add the dry ingredients to the ricotta mixture and gently stir until just combined.
- In a clean bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the egg whites into the pancake batter — don’t overmix!
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.
- Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.
Would you like a version with blueberry or poppy seeds? I can write that too!