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Lemon Ricotta Pancakes Recipe featured by top NC food blog, Food Diary of a City Girl.

Lemon Ricotta Pancakes Recipe

These pancakes are both delicate and intoxicating. I guarantee these will become a part of your brunch repertoire.
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Prep Time 15 mins
Cook Time 30 mins
Servings 12 small pancakes

Ingredients
  

  • 3 eggs separated
  • ¾ cup double cream or whole milk ricotta cheese
  • ¼ cup vegetable oil
  • 1 tsp vanilla paste
  • 2 tbsp lemon zest each lemon yields approximately 1 tbsp of zest
  • ¼ cup flour
  • 2 tbsp sugar
  • ¼ tsp kosher salt
  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • 1-2 tbsp powdered sugar

Instructions
 

  • Separate egg whites and egg yolks. Beat egg whites to a stiff peak and set aside.
  • In a separate bowl, combine egg yolks and the next four ingredients. Use a whisk or a fork to combine all of the ingredients.
  • Add the flour, sugar and salt to the egg yolk mixture.
  • Using a spoon, add the stiff egg whites to the pancake mixture. Mix the two items gently, but thoroughly.
  • One you have prepared the pancake batter, you are ready to start cooking.
  • Place a baking sheet in a 170° oven. As you cook each pancake, place them on the baking sheet. This step will ensure that each pancake is deliciously hot before serving.
  • Heat a non-stick pan on medium heat. Add one tbsp of butter and one tbsp of vegetable oil on the pan. The vegetable oil will prevent the butter from burning.
  • Once the butter has melted into the vegetable oil, add three tablespoons of lemon ricotta pancake batter to the center of the pan. Cook each side for 1½ - 2 minutes. Place the fully cooked pancake in the oven. Repeat. If you are using the silicone heart pancake mold like I did, three tablespoons of batter will fill the mold.
  • After cooking ½ of the pancake batter, add the remaining tbsp of butter and tbsp of vegetable oil to the non-stick pan. Continue cooking the pancakes.
  • As soon as you have finished cooking all of the pancakes, remove the cookie sheet from the oven. Plate these lovely pancakes on a large serving dish. Sprinkle with one to two tablespoons of sifted powdered sugar. If desired, adorn your plate with fresh berries, raspberry compote and fresh whipped cream. I hope you and your guests enjoy this Lemon Ricotta Pancakes recipe as much as I do! They are a personal favorite.