Lemon Ricotta Pancakes
Tall, tender pancakes made with whole-milk ricotta and bright lemon zest, finished with warm blueberries and a spoonful of honey.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Keep the heat gentle. Ricotta batter is thick and browns quickly, and the centers need the extra time to set. For the fluffiest stack, fold the whipped whites in at the very end and don’t overmix.
Method
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Whisk the ricotta, milk, egg yolks, lemon zest, lemon juice and vanilla in a large bowl until mostly smooth.
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In a second bowl, stir together the flour, sugar, baking powder and salt. Fold the dry mixture into the ricotta mixture until just combined; a few lumps are fine.
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Beat the egg whites with a pinch of salt until they hold soft peaks, about by hand or with a mixer. Gently fold them into the batter in two additions, keeping as much air as you can.
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Warm the blueberries and the honey in a small saucepan over medium-low heat for , until the berries start to burst and turn syrupy. Keep warm over the lowest heat.
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Heat a large nonstick skillet or griddle over medium-low heat and brush lightly with butter. Scoop 1/3 cup batter per pancake and cook , until the edges look set and the underside is golden.
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Flip and cook more until the centers spring back. Wipe the pan and add more butter between batches, and keep finished pancakes on a rack in a 200°F (95°C) oven.
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Stack the pancakes on warm plates, spoon the blueberries over the top and finish with a drizzle of honey.
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