Lemon Ricotta Pancakes Berries (Print Version)
Fluffy lemon and ricotta pancakes topped with a fresh medley of sweet berries, perfect for a light breakfast.
# What You'll Need:
→ Pancakes
01 - 1 cup ricotta cheese
02 - 1 cup all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 2 large eggs, separated
08 - 3/4 cup whole milk
09 - 2 tablespoons unsalted butter, melted
10 - Zest of 1 large lemon
11 - 1 teaspoon vanilla extract
→ Berry Topping
12 - 1 1/2 cups mixed fresh berries
13 - 1 tablespoon granulated sugar
14 - 1 tablespoon fresh lemon juice
→ For Serving
15 - Maple syrup
16 - Powdered sugar
# How to Cook:
01 - Gently toss mixed berries with sugar and lemon juice in a small bowl. Set aside to macerate while preparing pancakes.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until well blended.
03 - Combine ricotta, milk, melted butter, egg yolks, lemon zest, and vanilla in another bowl. Whisk until smooth and creamy.
04 - Pour ricotta mixture into dry ingredients. Gently fold until just combined, taking care not to overmix.
05 - Beat egg whites in a clean bowl until soft peaks form. Gently fold into batter until incorporated.
06 - Place nonstick skillet or griddle over medium heat. Lightly grease with butter.
07 - Pour 1/4 cup batter per pancake. Cook 2-3 minutes until bubbles form and edges set. Flip and cook 1-2 minutes until golden. Repeat with remaining batter.
08 - Stack pancakes on plates. Top with macerated berries and drizzle with maple syrup or dust with powdered sugar.
# Expert Advice:
01 -
- The ricotta makes them incredibly tender and gives them a texture unlike any pancake you have had before
- Fresh lemon zest brightens everything and makes each bite feel like sunshine on a plate
- They taste fancy enough for brunch but come together in under thirty minutes
02 -
- The batter will be thicker than you expect and that is perfectly normal so do not be tempted to thin it out with more milk
- Letting the pancakes cook completely before flipping is crucial because they are delicate and can break apart if you rush them
- Fresh berries work best but frozen will do in a pinch just thaw them first and drain off the excess liquid
03 -
- Room temperature ingredients blend together much more smoothly so set everything out about twenty minutes before you start
- A cast iron skillet holds heat beautifully and gives you those restaurant quality edges that are slightly crisp