Lemon Ricotta Pancakes

Servings:

Author: Barbara Schieving

Prep Time
15 minutes

Cook Time
3 minutes

Total Time
18 minutes

Pancakes and Waffles

breakfast recipe cooking food

🧂 Ingredients

1 Preheat griddle to 325º. (This is a thick batter and needs to cook at a slightly
lower heat, because they brown up quickly.)
2 In a large bowl, whisk together the flour and cornstarch until well combine;
whisk in baking powder and ¼ teaspoon of salt. Set aside.
3 In a large bowl, beat the egg whites until frothy. Add the remaining ¼ teaspoon
salt and continue beating until soft peaks form.
4 In blender jar add the ricotta, milk, egg yolks, sugar, lemon zest and juice and
pulse until smooth. Add to flour mixture and mix until just combined.
5 Using a rubber spatula, gently fold the beaten egg whites into the pancake
batter.
6 Spray the griddle with nonstick cooking spray. Ladle ⅓ cup batter onto the
griddle for each pancake. Cook until bubbles form on top and the pancakes are
golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more.
Repeat with the remaining batter.