Yields: 8–10 small pancakes
Time: 20 minutes
🛒 Ingredients:
- 1 cup ricotta cheese (whole milk recommended)
- 1 cup milk (or almond milk)
- 3 large eggs, separated
- Zest of 1 lemon (about 1 tablespoon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Butter or oil for cooking
🍳 Directions:
- Mix wet ingredients:
In a large bowl, whisk together ricotta, milk, egg yolks, lemon zest, lemon juice, and vanilla. - Add dry ingredients:
Sprinkle in flour, sugar, baking powder, and salt. Stir gently until just combined (don’t overmix). - Whip egg whites:
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter with a spatula — this makes the pancakes extra fluffy! - Cook pancakes:
Heat a non-stick pan or griddle over medium heat. Lightly grease with butter or oil. Spoon ¼ cup batter per pancake and cook 2–3 minutes per side, until golden. - Serve:
Top with a dusting of powdered sugar, a drizzle of maple syrup or honey, and fresh berries.
