Lemon Ricotta Pancakes with Pan-Fried Bacon

Instructions

1. 1

   Prepare Dry and Wet Mixtures

   • In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
   • In a separate medium bowl, whisk the ricotta cheese until smooth. Add the milk, egg yolks, 2 tablespoons of melted butter, vanilla extract, zest of one lemon, and 1 tablespoon of lemon juice. Mix until well combined.
2. 2

   Combine Batter and Whip Egg Whites

   • Pour the wet ricotta mixture into the dry flour mixture. Stir gently with a spatula until just combined. Do not overmix; a few lumps are expected and desirable.
   • In a clean, dry bowl, use an electric mixer or a whisk to beat the egg whites on high speed until stiff peaks form. This should take about 2-3 minutes.
3. 3

   Fold in Egg Whites

   • Gently fold about one-third of the whipped egg whites into the pancake batter to lighten it.
   • Carefully fold in the remaining egg whites in two more additions until just incorporated. Be gentle to maintain the airy texture of the batter.
4. 4

   Cook the Pancakes

   • Heat a non-stick skillet or griddle over medium-low heat. Melt about 1/2 teaspoon of the remaining butter to coat the surface.
   • Pour about 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them.
   • Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set and dry.
   • Flip carefully with a thin spatula and cook for another 1-2 minutes until golden brown.
   • Repeat with the remaining batter, adding more butter to the pan as needed.
5. 5

   Serve and Enjoy

   • Serve the pancakes immediately while warm.
   • Top with fresh berries, a dusting of powdered sugar, a drizzle of maple syrup, or extra lemon zest.