I made ricotta cheese yesterday with fresh lemon juice. When it was strained and set I added the zest of one whole lemon. After chilling overnight it was firm and creamy. I decided to make Lemon Ricotta Pancakes with my homemade cheese this morning. I adapted a recipe from myrecipes.com using my homemade ricotta and making my own buttermilk using half and half and fresh lemon juice. I'll post the recipe as I found it with notes about my changes. These pancakes were delicious, not too sweet, with a hint of lemon. The best part was finding a bite where the ricotta hadn't blended in to the batter. Heavenly. I was impressed with the lightness of the pancakes which I think come from the addition of beaten egg whites. When Buddy comes to visit these will be on the breakfast menu!
You can see how light and fluffy they are. You can find my recipe for homemade ricotta HERE.
Lemon Ricotta Pancakes
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk
- 2 large eggs separated
- 1 tablespoon grated lemon peel
- ⅓ cup part-skim ricotta cheese
- Salad oil
- In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.
- In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.
- Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in ½-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 ½ to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
- Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.