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Lemon-Ricotta Pancakes

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Makes 3 to 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

  • 1 cup ricotta
  • 1 cup sour cream or yogurt
  • 3 eggs, separated
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • Pinch salt
  • Butter or good-quality vegetable oil for cooking

Instructions

  1. Heat a griddle or large skillet over medium-low heat while you make the batter.
  2. Beat together the ricotta, sour cream, egg yolks, lemon juice, and lemon zest in a large bowl. Combine the dry ingredients in a small bowl. Beat the egg whites with a clean whisk or electric mixer in a medium bowl until they hold fairly stiff but not dry peaks.
  3. Stir the flour mixture into the ricotta mixture, blending well with a spoon but not beating; don’t overmix. Gently fold in the egg whites; they should remain somewhat distinct in the batter.
  4. Put about 1 teaspoon butter or oil on the griddle or skillet. When the butter is melted or the oil is hot, spread it evenly over the surface using a brush or paper towel. Add the batter by the heaping tablespoon, making sure you include some of the egg whites in each spoonful. Cook until lightly browned on the bottom, 3 to 5 minutes, then flip and cook until the second side is brown. Add butter or oil to the griddle for each batch until all the batter is used up. Serve immediately; these will not hold.

— Recipe from How to Cook Everything Vegetarian

Recipe variations

COTTAGE CHEESE PANCAKES Great with rehydrated raisins or currants: Substitute cottage cheese for the ricotta, decrease the baking soda to 1/4 teaspoon, and omit the lemon juice and zest.