We eat pancakes every. single. Sunday morning without fail. I have this reliably awesome basic pancake recipe down pat and they’re so delicious that I haven’t deviated from the recipe in years. However, when we saw these lemon ricotta pancakes on our new favorite show, we knew we had to cheat on our usual pancakes for one week and try these lemon ricotta pancakes. Yes, they were so worth it. When you think about pancakes having ricotta it sounds like they’ll be heavy and dense…and I know some recipes are. These, however, are SO light and fluffy that they almost have a souffle quality…like little lemony clouds. We topped our lemon clouds with an orange lemon compote that paired wonderfully with our fresh squeezed orange mimosas. These pancakes may not replace my old standby pancake recipe but they will definitely enter the rotation!
Yes, we have become orange juice hipsters. We discovered the huge difference between store bought orange juice and fresh squeezed oj and haven’t looked back. The fresh squeezed tastes less acidic and varies glass to glass based on the flavor of the oranges. For these mimosas we used amazing tangerines that were a perfect balance of tart and sweet.
Here’s the recipe: mix equal parts cheap champagne and fresh squeezed oj. Adjust based on your desired level of booziness. Easiest cocktail ever. 😉
Lemon Ricotta Pancakes
Makes 12 4-inch pancakes;
Serves 3 to 4
⅔ cup (3 ⅓ ounces) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
9 ounces (1 cup) whole-milk ricotta cheese
2 large eggs, separated, plus 2 large egg whites
1/3 cup whole milk
1 teaspoon grated lemon zest plus 4 teaspoons juice
½ teaspoon vanilla extract
2 tablespoons unsalted butter, melted
¼ cup (1¾ ounces) sugar
1–2 teaspoons vegetable oil
1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and spray with vegetable oil spray; place in oven. Whisk flour, baking soda, and salt together in medium bowl, and make well in center. Add ricotta, egg yolks, milk, lemon and juice, and vanilla and whisk until just combined. Gently stir in butter.
2. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add sugar and whip until glossy, soft peaks form, 1 to 2 minutes. Transfer one third of whipped egg whites to batter and whisk gently until mixture is lightened. Using rubber spatula, gently fold remaining egg whites into batter.
3. Heat 1 teaspoon butter in a 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, wipe out excess butter, leaving thin film on bottom and sides of pan. Using ¼-cup measure or 2-ounce ladle, portion batter into pan. Gently spread the portion into a 4-inch round. Cook until edges are set and first side is deep golden brown, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 2 to 3 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining butter as necessary.