Lemon Ricotta Pancakes

Ingredients

• 1 cup whole-milk ricotta
• 3 large eggs, separated
• 3/4 cup whole milk
• 1 tsp vanilla extract
• Zest of 1 lemon, plus 1 tbsp juice
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1½ tsp baking powder
• 1/4 tsp salt
• Butter, for the griddle
• Fresh berries and maple syrup, to serve

Method

1. 1In a large bowl, whisk the ricotta, egg yolks, milk, vanilla, lemon zest and juice until smooth.
2. 2In another bowl, whisk the flour, sugar, baking powder and salt. Add to the ricotta mixture and stir just until combined — a few lumps are fine.
3. 3Beat the egg whites to soft peaks with a clean whisk or mixer. Gently fold them into the batter in two additions.
4. 4Heat a griddle or skillet over medium-low heat and brush with butter.
5. 5Scoop 1/4 cup portions onto the griddle. Cook 2–3 minutes until bubbles form and the edges look set, then flip and cook 1–2 minutes more.
6. 6Keep cooked pancakes warm in a 200°F oven while you finish the batch. Serve with berries and warm maple syrup.