Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs, separated into yolks & whites
- 1 cup ricotta cheese
- 1/2 cup milk
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- Butter/oil for pan
Toppings
- to taste fresh blueberries
Servings: servings
Units:
Instructions
- Preheat your pan over medium heat.
- Beat egg whites on high with hand mixer until soft peaks develop and set aside.
- Whisk together all remaining wet ingredients in a separate large bowl.
- In another bowl, mix together the dry ingredients and gently fold into the ricotta mixture until batter is just combined.
- Gently fold egg whites into batter until only just combined. Do not overmix.
- Grease your pan lightly with butter or oil.
- Pour 1/4-1/3 cup batter in the pan and spread into a 4 inch circle.
- Cook 2-3 minutes or until edges become firm and bubbles don’t disappear.
- Flip and cook another 1-3 minutes or until light golden brown.
- Keep pancakes warm in the oven and repeat with remaining batter.
- Top with fresh blueberries and your favorite syrup and enjoy!
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