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Incredibly light and fluffy pancakes made with creamy ricotta cheese and bright lemon zest. A sophisticated yet simple breakfast that feels like a special treat, perfect for a sunny weekend brunch.
For 4 servings
Prepare Dry and Wet Mixtures
Combine Batter and Whip Egg Whites
Fold in Egg Whites
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Incredibly light and fluffy pancakes made with creamy ricotta cheese and bright lemon zest. A sophisticated yet simple breakfast that feels like a special treat, perfect for a sunny weekend brunch.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 426.69 calories per serving with 14.75g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Cook the Pancakes
Serve and Enjoy
Use orange or lime zest and juice instead of lemon for a different citrus twist.
Gently fold 1/2 cup of fresh blueberries, raspberries, or mini chocolate chips into the final batter before cooking.
Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend for a gluten-free version.
Add 1/4 teaspoon of ground nutmeg or cardamom to the dry ingredients for a warm, spiced flavor.
The combination of ricotta cheese and eggs provides a significant amount of high-quality protein, which is essential for muscle repair, satiety, and overall body function.
Ricotta cheese is a dairy product rich in calcium, a vital mineral for maintaining strong bones and teeth, as well as proper nerve and muscle function.
The fresh lemon zest and juice contribute Vitamin C, a powerful antioxidant that helps boost the immune system and supports skin health.
A serving of three pancakes contains approximately 415-450 calories, not including toppings like syrup or extra butter.
These pancakes are a treat but offer some nutritional benefits. They are a good source of protein and calcium from the ricotta and eggs. However, they also contain refined flour and sugar, so they are best enjoyed in moderation as part of a balanced diet.
It is not recommended to make the full batter ahead of time, as the whipped egg whites will deflate, and the baking powder will lose its leavening power. You can, however, mix the dry ingredients and the wet ingredients (except for the eggs) in separate airtight containers and store them in the fridge for up to 24 hours. Then, whip and fold in the eggs just before cooking.
The most common reasons for flat pancakes are overmixing the batter or deflating the egg whites. Mix the batter only until the ingredients are just combined, and be very gentle when folding in the whipped egg whites to preserve their airiness.
Yes, you can use low-fat ricotta, but the pancakes may be slightly less rich and creamy. For the best texture and flavor, whole milk ricotta is recommended.
They are delicious with a simple dusting of powdered sugar, fresh berries (like blueberries or raspberries), a drizzle of maple syrup, or a dollop of lemon curd.