Lemon Ricotta Pancakes Berries (Printable)
Fluffy pancakes with creamy ricotta and lemon zest, topped with a medley of fresh berries and maple syrup.
# Ingredient List:
→ Pancake Batter
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→ Topping
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# How to Make:
01 - Whisk together ricotta cheese egg yolks milk lemon zest lemon juice vanilla extract and melted butter in large bowl until smooth.
02 - Sift flour baking powder salt and sugar in separate bowl.
03 - Add dry ingredients to ricotta mixture and gently fold until just combined. Avoid overmixing to preserve texture.
04 - Beat egg whites to stiff peaks in clean bowl. Gently fold into batter in two additions maintaining maximum air volume.
05 - Heat nonstick skillet or griddle over medium-low heat and brush lightly with butter.
06 - Pour 1/4 cup batter per pancake onto skillet. Cook 2 to 3 minutes until small bubbles form and edges appear set. Flip and cook 1 to 2 minutes until golden brown and cooked through.
07 - Repeat with remaining buttering skillet as needed between batches.
08 - Serve warm pancakes topped with fresh berries maple syrup or honey and powdered sugar if desired.
# Helpful Tips:
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- The ricotta keeps these pancakes incredibly moist and tender inside while developing golden edges
- Fresh lemon zest cuts through the richness making each bite feel light and bright
- Folding in whipped egg whites creates that restaurant style fluffiness you usually have to go out for
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- Medium-low heat is your friend here, high heat will burn the outside before the inside cooks through
- The first pancake is almost always a test run, adjust your heat or batter amount after that one
- These reheat surprisingly well in the toaster if you make a big batch for the week
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- Room temperature ingredients blend more smoothly, pull everything out about 20 minutes before starting
- Don't press down on pancakes with your spatula, you'll deflate all the air you worked to incorporate