Lemon Ricotta Pancakes! This is the ultimate weekend breakfast if you ask me. Doesn’t fresh seasonal fruit just SCREAM for ricotta!
My first experience with lemon ricotta pancakes was during a stint working for Brad Lazarenko at Culina Restaurant. It was our Saturday brunch special. That was over 10 years ago now, but the memory of it is still rich in my mind.
I thought making ricotta pancakes was a complicated process. At the time, at least. How could anything that good be easy? In fact, it’s ridiculously simple. Ricotta is also easily available at most grocery stores and not that expensive. Really, anyone can enjoy this breakfast for a fraction of what it would cost in a restaurant. You can also pair the left over ricotta with fresh fruit and berries and some maple syrup or honey and turn it into an amazing dessert. See here for quick and easy recipe.
This recipe is for a smaller portion, since these are really best made fresh. If there are several of you to feed, it’s easy enough to double the recipe!
Lemon Ricotta Pancakes
for 2 or 3
- 3 eggs, separated
- 2 tbsp olive oil
- 3 tbsp coconut/palm sugar (or other dry sweetener of choice like rapadura or turbinado)
- 3/4 cup of ricotta
- 1/4 cup flour (I used sprouted spelt, but whole wheat or some other flour would work too)
- zest of 1 lemon
- 1 tsp vanilla
- pinch of salt
Place the egg yolks, ricotta, flour and lemon zest in a bowl. Mix to incorporate. In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Use electric beaters or beat with a whisk by hand. Doing it by hand burns extra calories and builds nice arms muscles! Gently fold in the egg whites into the ricotta mixture.
In a large frying pan heat butter or oil over medium high heat. Add small amounts of batter to the frying pan creating small 3 inch pancakes. Once bubbles start to form on the surface of the batter and the bottoms are golden brown, flip and cook for 2-3 more minutes, until cooked through. The fluffiness of the eggs whites lends to the airiness of these pancakes, but also makes them more delicate to flip than a regular pancake. Be gentle.
Serve with honey or maple syrup, Greek yogurt and/or fresh fruit.
What would you top these little pancakes with? Let me know in the comments below!