Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are light and fluffy and bursting with bright lemon flavor. They're delicious topped with lemon curd and blueberries for a sunny breakfast treat.

There's a lot of TLC that goes in to making pancakes. You have to mix the batter just the right amount to avoid them being tough. You have to get the temperature just so to avoid burning. And you have to flip with conviction, or you'll just make a mess. But all that being said, they're also a beautifully humble little quick bread that has been part of family breakfasts for generations.

It does take time to stand over the stove and cook pancakes two or three at a time, but the result is so heavenly, that I'll happily take the time. And the task can be deeply meditative. Watching the batter change from liquid to solid. Seeing the steam rise from the pan. Watching the bubbles form as you cook the first side. It's practically alchemical.

What makes these Lemon Ricotta Pancakes so awesome?

These Lemon Ricotta Pancakes are light as air and have a punch of tangy brightness from lemon zest and juice. No, they don't taste like cheese. The ricotta gives them a fluffy and almost creamy texture. The lemon flavor is subtle but distinct, but you can amp that up by topping them with your favorite lemon curd. Add a few blueberries or other fruit, and you've got a delightful little weekend breakfast.

I think these would be perfect to serve at an Ostara or Easter brunch, or for a special Mother's Day breakfast. They just have a feminine energy to them for some reason. They are truly delicious, and the whole family will love them. I like to make my pancakes small for this recipe, so they're ideal for even the littlest eaters.

Magical Properties of Cheese

Cheese has been part of human culture for centuries, potentially as far back as 6000 BCE, so it's naturally surrounded by myth and lore. It is said that cheese was sacred to the god Apollo and can add positive or joyous energy to a meal. It is ruled by the element of air and call in positive communication, cooperation, and friendliness. (Source: Eneko's Solace)

For more on the magical properties of the ingredients in this recipe, check the Kitchen Magick page.

Ingredients

Here's everything you'll need to make this recipe. The full details are in the recipe card below.

• Eggs - separated
• Ricotta cheese
• Sugar - super fine or caster sugar is ideal, but regular granulated sugar works fine, too.
• Lemon - zest and juice
• Flour - all-purpose or plain

Tips for making Lemon Ricotta Pancakes

These pancakes are steam leavened, which means we're going to whip egg whites to a stiff peak. You can do this with an electric mixer or by hand, depending on how patient you are. Either way, you want the egg whites to hold their shape.

In another bowl, you'll mix together your egg yolks, ricotta, sugar, and lemon zest and juice. When that's fully incorporated, you can stir in your flour. Then you'll begin folding in your egg whites gently, trying to keep the mixture as light as possible. Work gently, but don't stress yourself out too much about getting it perfectly 100% smooth.

Once your batter is ready, you can begin cooking your pancakes. I used a quarter cup measure to scoop these out into a hot non-stick skillet. They'll cook a few minutes on each side. Once you get them all out of the pan, you can top them with your favorite things, such as lemon curd and berries.

FAQ

These Lemon Ricotta Pancakes are going to fill your morning with joy and deliciousness. How awesome is that?

Looking for more awesome pancake recipes? Try these Easy Greek Yogurt Pancakes or some sweet and savoury Bacon Pancakes.

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Recipe slightly adapted from Desserts for Breakfast.