Fluffy Delight: Lemon Ricotta Pancakes for a Perfect Sunday Morning

There’s something truly magical about a lazy Sunday morning, and what better way to elevate it than with a stack of irresistibly fluffy Lemon Ricotta Pancakes? This delightful recipe combines the lightness of ricotta with the refreshing zing of lemon, creating a breakfast experience that’s both comforting and invigorating. With a prep time of just 20 minutes and a cook time of 10 minutes, these pancakes are a breeze to whip up, making them an ideal treat for a relaxed weekend morning.

Ingredients:

– 1 1/3 cup all-purpose flour

– 3 tablespoons granulated white sugar

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 3 large eggs, yolks and whites separated

– 1 cup whole milk ricotta

– 1/3 cup whole milk

– 1 tablespoon distilled white vinegar

– 1 teaspoon vanilla extract

– 1/4 cup lemon juice

– Zest of 1 lemon

Other:

– Oil spray for cooking pancakes

– Powdered sugar

– Blueberries

– Maple syrup

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and a pinch of salt. Set aside.

2. In another bowl, combine egg yolks, ricotta, milk, vinegar, vanilla extract, lemon juice, and lemon zest. Whisk until fully incorporated and bubbles start to appear. Set aside.

3. In a separate bowl, whisk the egg whites until stiff peaks form.

4. Add the wet ingredients and fluffed egg whites to the bowl with dry ingredients. Gently mix with a rubber spatula or whisk until just combined; avoid overworking the batter. Let it rest for 5 to 10 minutes to thicken.

5. Heat a non-stick pan over medium heat until hot. Reduce the heat slightly. If using butter or oil, ensure it doesn’t brown, indicating the pan is too hot.

6. Once the pan is at the right heat, spray with oil or coat with butter and pour about 1/3 cup of batter. Adjust the amount for your preferred size. Cook for 3 to 4 minutes on the first side until bubbles form, then flip and cook until both sides are slightly golden.

7. Serve warm with maple syrup, powdered sugar, blueberries, butter, or even a dollop of blueberry jam.

These Lemon Ricotta Pancakes strike the perfect balance between indulgence and simplicity, making them an ideal choice for a leisurely breakfast. Whether you enjoy them with a drizzle of maple syrup, a sprinkle of powdered sugar, or a burst of fresh blueberries, these pancakes are sure to brighten your Sunday morning. Enjoy the delightful flavors and fluffy texture that make this recipe a breakfast favorite!