One of our guest favorite breakfasts is our Lemon Ricotta Pancakes. We’re happy to share the recipe for these light, fluffy pancakes. Always use fresh lemon juice and fresh lemon zest in this recipe.
Troy-Bumpas Inn B&B Lemon Ricotta Pancakes
2/3 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
8 ounces ricotta cheese (whole milk or part-skim work well)
2 large eggs, separated, plus 2 additional large egg whites
1/3 cup milk
1 teaspoon freshly grated lemon zest
4 teaspoons freshly squeezed lemon juice
½ teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 to 2 teaspoons vegetable oil for griddle
In a medium-sized mixing bowl, combine the flour, baking soda and salt. Make a well in the center of the dry ingredients. Add the ricotta, egg yolks, milk, lemon zest, lemon juice and vanilla extract. Mix just until the dry ingredients are moistened and are just combined. Gently stir in the melted butter. Set aside.
In a stand mixer fitted with a whisk, beat the four egg whites on medium speed for 1 minute until foamy. Increase the speed to medium high and beat for another minute. Gradually add the granulated sugar and beat for 1 to 2 minutes longer until soft peaks form. Using a rubber spatula, gently fold the whipped egg whites into the batter just until blended.
Spread a small amount of oil on an electric griddle and heat to 325 degrees F. Use ¼ cup of batter for each pancake. Spread the batter into a 4-inch circle leaving about 2 inches of space between pancakes. Cook for approximately 3 minutes on each side until light golden brown. Serve immediately. These are delicious served with honey, fresh fruit, or traditional maple syrup.