Ricotta? In pancakes? Yes! It makes the pancakes fluffy, yet slightly custard like…a fantastic texture. Combined with lemon, vanilla, and blueberries for added flavor, these pancakes are elegant and delicious. A perfect weekend brunch!
1 cup ricotta cheese
1 cup flour
¾ tsp. baking powder
3 tablespoons sugar
½ tsp. salt
2/3 cup whole milk
2 eggs, separated
2 tablespoons butter, melted
1 tsp. vanilla extract
Juice and zest from ½ a lemon
A few tablespoons of butter
Warm maple syrup
Step 1: Set the ricotta in a fine mesh strainer to drain off any excess liquid, about 20 minutes (if your ricotta is already fairly dry, you can just skip this step). In a large bowl, beat the ricotta, egg yolks, milk, lemon juice and zest, 2 tablespoons melted butter, and vanilla with an electric mixer on low speed until combined.
Step 2: Add the flour, baking powder, sugar, and salt to the ricotta mixture and stir to combine.
Step 3: Beat the egg whites in a small bowl with an electric mixer at high speed until soft beaks form (15-20 seconds). Add half of the egg whites to the batter and stir to combine. Then, gently fold in the remaining egg whites.
Step 4: Heat a griddle to medium heat and add a tablespoon of butter to coat the pan. Pour the batter onto the hot griddle to form pancakes (about 1/3 cup each). Immediately press blueberries into each pancake (I use about 8-10 blueberries per pancake). Cook the pancakes until you see little bubbles forming on each pancake (it should take about 3-4 minutes), then flip the pancakes and cook the other side for a few minutes (until lightly browned). Remove the pancakes and keep warm. Repeat this process with the remaining batter, adding more butter as needed.
Step 5: Serve the pancakes with warm maple syrup. Breakfast is served!