Tender, melt-in-your-mouth soufflé-style pancakes scented with fresh lemon zest and creamy whole milk ricotta cheese.
Ingredients
1 cup fresh whole milk ricotta cheese
3 large eggs (separated)
3/4 cup all-purpose flour
1/2 cup milk
Zest of 1 Meyer lemon
2 tbsp cane sugar
1 tsp baking powder
Pure maple syrup & lemon curd for serving
Instructions
In a large bowl, whisk ricotta, egg yolks, milk, lemon zest, and sugar until smooth.
Whisk in flour and baking powder just until incorporated.
Whip egg whites to soft peaks in a clean dry bowl.
Gently fold whites into batter in two batches.
Griddle over medium-low heat in butter for 3-4 minutes per side.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
In a large bowl, whisk ricotta, egg yolks, milk, lemon zest, and sugar until smooth.
Whisk in flour and baking powder just until incorporated.
Whip egg whites to soft peaks in a clean dry bowl.
Gently fold whites into batter in two batches.
Griddle over medium-low heat in butter for 3-4 minutes per side.
