Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup ricotta cheese
- 1 cup milk
- 3 large eggs, separated
- 1/4 cup granulated sugar
- Zest from 1–2 lemons
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and nutmeg.
- In a separate bowl, combine ricotta, milk, egg yolks, sugar, lemon zest, lemon juice, and vanilla. Whisk until smooth.
- Add wet mixture to the dry ingredients and stir just until combined.
- In another bowl, beat egg whites with a hand mixer until stiff peaks form.
- Stir 1/4 of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites until just incorporated.
- Heat a griddle or skillet over medium heat. Grease lightly with butter.
- Pour about 1/3 cup of batter onto the hot surface. Cook until bubbles form on top, then flip and cook until golden and cooked through.
- Repeat with remaining batter. Serve warm with syrup, fruit, or whipped cream.
Notes
- Use fresh lemon zest and juice for the brightest flavor.
- Don’t overmix the batter after folding in egg whites to keep pancakes airy.
- Leftover pancakes can be frozen and reheated in a toaster.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 428
- Sugar: 8g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 115mg
