For this weekend brunch, I am proposing you a unique pancake recipe that gets its flavor and delicate texture from the slightly sweet ricotta cheese, fresh bright lemon juice and finely grated lemon zest. They are light and airy and taste absolutely delicious. Lemon ricotta pancakes are an elegant alternative to your usual weekend breakfast. The generous sprinkle of the powdered sugar and the sweetness and tartness of the pomegranate seeds complements this dish. Serve them as they are or top with fruits, maple syrup, butter or blueberry sauce.
The light and delicate texture of these pancakes comes from whipping the egg whites and incorporating them into the batter at the end. Ricotta keeps the pancakes very moist, adding a milky richness and creaminess to each bite. The lemon flavor is subtle and contrasts with ricotta very well.
As you my know until now, breakfast is my favorite meal of the day. The moment I reluctantly flutter open my eyes in the morning, my very first thought would be: It's breakfast time! What should I prepare today? Hopefully, I am not alone, and if you love pancakes as much as I do, I strongly believe you will enjoy this recipe.
Yield: 8-10 pancakes Time: 25 minutes
- 150g (1 1/4 cup) all-purpose flour, sifted
- 2 tablespoons granulated white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon canola oil
- 2 egg whites
- powdered sugar, for garnish
- pomegranate seeds, for garnish
- In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
- In a separate large bowl, whisk together ricotta, 1 egg, lemon juice and zest and canola oil.
- Gently, fold the dry ingredients into the ricotta mixture, until just combined, to make a thick batter.
- Using an electric mixer beat the egg whites until stiff but not dry.
- Carefully, fold the egg whites into the batter using a spatula.
- Brush a non-stick skillet or griddle with oil and heat over medium-low heat. Using a 1/3 cup measure, pour the batter onto the hot skillet/griddle.
- Cook the pancakes, for about 2 minutes, until golden on the underside and a few bubbles begin to form. Flip the pancakes with a spatula and cook for another 2 minutes, until golden. Repeat with the remaining batter.
- Serve the lemon ricotta pancakes immediately with a dust powdered sugar, pomegranate seeds and a drizzle of maple syrup.
Tips and Tricks:
- If the ricotta seems to have a lot of liquid, place it in a fine mesh strainer to drain off the excess liquid, for about 30 minutes before cooking.