Lemon Ricotta Pancakes : Light and Perfect Brunch
fromlyndyskitchen.comlyndyskitchen.com/lemon-ricotta-pancakes-light-and-perfect-brunch
There’s something magical about the mornings in my grandmother’s tiny kitchen in Tuscany.
Ingredients
Instructions
Step 1: Prepare the Batter
In a large bowl, whisk together the ricotta, egg yolks, lemon zest, lemon juice, vanilla extract, and milk until smooth. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
Step 2: Combine
Gently fold the dry ingredients into the ricotta mixture until just combined. Be careful not to overmix — a few lumps are okay!
Step 3: Whip Egg Whites
In a clean bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter. This step makes the pancakes incredibly light and fluffy.
Step 4: Cook
Heat a non-stick 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, about 2–3 minutes. Flip and cook for another 1–2 minutes or until golden brown and cooked through.
Nutrition
- Serving Size
- 4 servings (approximately 4–6 pancakes)
- Calories
- 320 calories
- Sugar Content
- 12g
- Fat Content
- 22g
- Carbohydrate Content
- 35g
- Fiber Content
- 4g
- Protein Content
- 8g
