This ricotta pancake recipe is a family favorite. I think I have made this one recipe more than almost any other recipe over the years. Everyone loves them because they are moist and delicious. The lemon zest and ricotta mixed together gives them an almost “cheesecake like taste” that is irresistible. They are low in sugar and high in protein and work perfectly served with fresh fruit.
- 6 eggs separated
- 1 1/2 cups of ricotta cheese
- 1/2 stick of softened butter
- 1/2 teaspoon of vanilla
- 1/2 cup of flour
- 1/4 cup of sugar
- 1/2 teaspoon of salt
- 2 TB of finely grated lemon rind (put most into the batter but reserve a little to sprinkle on top)
Separate the eggs. Beat the egg whites until light and fluffy. (they should have medium soft peaks)
Mix the rest of the ingredients together well in a separate large bowl.
Now “gently fold” the egg whites into the rest of the ingredients trying to keep it light and airy. (Do not over mix)
Fry on a greased (you can use canola, coconut oil, or even butter) flat pancake skillet over the stove, a few at a time. When golden on one side gently flip them over. (you may want to add a little butter around them)
When both sides are golden brown (only flip once) serve immediately with fresh sliced berries, the extra lemon rind, maple syrup and a dusting of confectioners sugar if desired.
I hope your family enjoys these as much as my family does!