Lemon Ricotta Pancakes with Fresh Berries

Lemon Ricotta Pancakes!

Pancakes, even when they’re as fluffy as can be, take a back seat to these lemon ricotta pancakes. Fluffy isn’t even the word I’d use; these are delightfully creamy. The lemon zest shines through beautifully, and of course you can’t go wrong smothering these masterpieces with honey and fresh berries. They’re sinfully delicious but given the ingredients you could almost say these pancakes make for a healthy breakfast or dessert: eggs, fresh ricotta, berries, milk and honey.

I made this recipe with Gabriella (snapchat: gabriellaottima), a family friend and flavorofitaly podcast intern. She developed it from recipes she found in cookbooks and online, along with her own tweaks and numerous trials. The end result is pretty amazing, one you can’t help but enjoy!

Lemon Ricotta Pancakes with Fresh Berries

Serves 3-4

Delicious for breakfast or dessert. Makes about 10-12 medium pancakes.

Ingredients

Zest of two large lemons
Juice of 1/2 large lemon
Flour, 100 grams (3 1/2 ounces / about 3/4 cup)
Baking powder, 1 teaspoon
Salt, a generous pinch
Eggs, 4 large, whites and yolks separated
Ricotta cheese, 300 grams (10 1/2 ounces)
Sugar, 30 grams (2 tablespoons)
Vanilla, 1 teaspoon
Milk, whole, 125 millileters (1/2 cup)
Butter, softened, 2-3 tablespoons for spreading on the pancakes, plus additional butter to cover the bottom of the cooking pan (about 1/2 tablespoon)
Honey, for drizzling on the pancakes
Mixed berries: raspberries, blueberries, and sliced strawberries

Cooking Instructions

Whisk the egg yolks, ricotta, lemon zest, lemon juice and vanilla together until creamy.

Whisk the flour, baking powder and salt together.
Beat the egg whites until stiff.
Add the dry ingredients, alternately with the milk, to the egg & ricotta mixture, stirring until combined.
Stir one third of the egg whites into the batter.
Gently fold the remaining egg whites into the batter until fully combined.
Cook the pancakes on a hot, buttered griddle, turning once bubbles form.

Spread a small amount of butter on each pancake just before serving.
Drizzle the pancakes with honey and top with assorted berries.

Lemon Ricotta Pancakes with Fresh Berries

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Serves 3-4 Delicious for breakfast or dessert. 

Makes about 10-12 medium pancakes.

Course: Breakfast

Servings: 4

1x2x3x

Ingredients 

• Zest of two large lemons
• Juice of 1/2 large lemon
• 100 grams Flour (3 1/2 ounces / about 3/4 cup)
• 1 teaspoon Baking powder
• a generous pinch Salt
• 4 Eggs, large, whites and yolks separated
• 300 grams Ricotta cheese (10 1/2 ounces)
• 30 grams Sugar (2 tablespoons)
• 1 teaspoon Vanilla
• 1/2 cup Milk
• 2-3 and 1/2 tablespoons Butter, softened, for spreading on the pancakes + additional butter to cover the bottom of the cooking pan
• Honey, for drizzling on pancakes
• Mixed berries: raspberries, blueberries, sliced strawberries

Instructions

• Whisk the egg yolks, ricotta, lemon zest, lemon juice and vanilla together until creamy.
• Whisk the flour, baking powder and salt together.
• Beat the egg whites until stiff.
• Add the dry ingredients, alternately with the milk, to the egg & ricotta mixture, stirring until combined.
  
• Stir one third of the egg whites into the batter.
• Gently fold the remaining egg whites into the batter until fully combined.
• Cook the pancakes on a hot, buttered griddle, turning once bubbles form.
• Spread a small amount of butter on each pancake just before serving.
• Drizzle the pancakes with honey and top with assorted berries.

Notes

I made this recipe with Gabriella (snapchat: gabriellaottima), a family friend and flavorofitaly podcast intern. She developed it from recipes she found in cookbooks and online, along with her own tweaks and numerous trials. The end result is pretty amazing, one you can't help but enjoy!

Tried this recipe?Let us know how it was!