Lemon Ricotta Pancakes Honey (Print)

Light and airy lemon ricotta pancakes topped with golden honey and fresh lemon zest.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup ricotta cheese
07 - 3/4 cup whole milk
08 - 2 large eggs, separated
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract

→ For Serving

13 - Honey, for drizzling
14 - Fresh berries (optional)
15 - Extra lemon zest (optional)

# How to Make:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl until evenly mixed.
02 - In a separate large bowl, blend ricotta, milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
04 - Using a whisk or hand mixer, beat egg whites in a clean bowl until soft peaks form.
05 - Carefully fold the whipped egg whites into the batter until fully incorporated to maintain fluffiness.
06 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
07 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges set, about 2 to 3 minutes. Flip and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Serve warm, drizzled generously with honey, garnished with fresh berries and extra lemon zest if desired.

# Expert Advice:

01 -
  • They're impossibly fluffy without feeling heavy, thanks to the ricotta and whipped egg whites working their quiet magic.
  • The lemon cuts through richness in a way that makes you feel like you're eating something indulgent and bright at the same time.
  • You probably have most of these ingredients already, and they come together faster than you'd think.
02 -
  • Do not skip whipping the egg whites; they're the reason these are fluffy instead of dense, and it only takes two minutes with a whisk or hand mixer.
  • The batter will look looser than traditional pancake batter, and that's exactly right; the ricotta is doing different work here.
  • Cook them on medium, not medium-high, because they're delicate and need time for the inside to set while the outside turns golden.
03 -
  • Separate your eggs while they're cold, but let the whites sit at room temperature for 5 to 10 minutes before whipping; they'll reach a better peak.
  • If you don't have a hand mixer, a whisk and some elbow grease will get the job done; it's actually meditative if you don't rush it.

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