Lemon Ricotta Pancakes
fromdinnerwhisper.comwww.dinnerwhisper.com/lemon-ricotta-pancakes
These lemon ricotta pancakes deliver incredibly fluffy, cloud-like texture and a vibrant citrus pop, perfect for a light brunch.
30 min
cook 10 min
4
American
Ingredients
Instructions
Preparation
Separate the egg whites and whisk them to soft, glossy peaks.
Whisk ricotta with milk, lemon zest, lemon juice, and sugar until smooth.
Stir in all-purpose flour until just combined; avoid heavy mixing.
Fold in beaten egg whites gently to preserve air.
Cooking
Heat a nonstick skillet over medium-low and brush with butter or oil.
Spoon 1/4-cup portions of batter onto skillet; cook until edges set and bubbles form.
Flip and cook another 1-2 minutes until golden.
Keep warm in a 200°F oven if making a stack; serve with berries or syrup.
Nutrition
- Serving Size
- 2 pancakes
- Calories
- 220 kcal
- Carbohydrate Content
- 30 g
- Protein Content
- 8 g
- Fat Content
- 9 g
- Saturated Fat Content
- 4 g
- Cholesterol Content
- 70 mg
- Sodium Content
- 180 mg
- Fiber Content
- 1 g
- Sugar Content
- 6 g
- Unsaturated Fat Content
- 3.5 g
