Fresh Lemon Ricotta Pancakes Recipe

• 2 large eggs
• ½ cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 cup ricotta cheese, preferably whole milk (or substitute cottage cheese)
• ⅓ cup whole milk
• ¼ teaspoon vanilla extract
• 1 teaspoon lemon zest (optional)
• 1 tablespoon fresh lemon juice (optional)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• Neutral oil or cooking spray, for frying
• Maple syrup, to serve (optional)
• Lemon curd, to serve (optional)
• Fresh berries, to serve (optional)

1. 1

   Separate the egg whites and egg yolks into two small bowls and set them aside.

2. 2

   In a large bowl, whisk together the dry ingredients.

3. 3

   In a large measuring cup, whisk together the egg yolks, ricotta, milk, vanilla extract, and lemon zest and juice (if using).

4. 4

   Create a well in the center of the flour mixture and pour the ricotta mixture into the well.

5. 5

   Whisk from the center of the liquid mixture, gradually incorporating the dry ingredients.

6. 6

   In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites and sugar together until soft peaks form. (Alternatively, whisk in a large bowl with a hand mixer or by hand.)

7. 7

   If using an electric or cast iron griddle, preheat over medium heat. (If using a nonstick pan, you can wait until the batter is fully mixed to heat the pan.)

8. 8

   Using a rubber spatula, gently fold about one-third of the egg white mixture into the batter.

9. 9

   Repeat with remaining batter, being careful not to deflate the egg whites.

10. 10

    Lightly oil a pan or griddle and scoop ¼-cup spoonfuls of batter onto it.

11. 11

    When the surface of the pancakes bubble, flip. Both sides of the pancakes should be golden brown. If they are burning, reduce to low heat. If they aren't taking on color, increase the heat.

12. 12

    Serve with maple syrup, lemon curd, and/or fresh berries, if desired.

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