I love lemon! We went away for a little anniversary getaway about a month ago and stayed at a fabulous bed and breakfast in Virginia Beach called Beach Spa B&B. We enjoyed our getaway immensely, and I loved to see what they were going to serve up for breakfast. One day they served lemon ricotta pancakes. While theirs were delicious, the lemon was an afterthought in the light pancake. It was a hint of lemon and I wanted more.
So, here is my version. No question they are lemon, but not too overpowering. While my 7 year old loved these, the other kids ate them with a little less gusto, but still ate them well. My husband and I loved them. So, I would say they are more of a grown up pancake. The buttermilk just makes them that much lighter and tangy. Very light and wonderful topped with berries!
LEMON RICOTTA PANCAKES
adapted from Williams Sonoma
- 1 cup ricotta cheese (part skim)
- 1 cup buttermilk (or milk)
- 3 eggs, serparated
- 1/4 cup sugar
- zest and juice of one lemon
- 1/2 tsp. lemon extract
- 1 1/2 cups flour
- 1 TBSP baking powder
- 1/4 tsp salt, divided
In a medium sized bowl, whisk together flour, baking powder and 1/8 tsp salt.
In a large bowl break up ricotta cheese. Add milk, lemon extract, egg yolks, sugar, lemon juice and zest and juice and whisk until smooth (use spatula if needed to further break up ricotta).
Add flour mixture to ricotta mixture and mix until just combined. Batter will be thick but don't over mix!
Using an electric mixer or a balloon whisk ( I used my new double whisk which I was excited about!) mix egg white until foamy. Add 1/8 tsp salt and whisk until holds a soft peak. Gently fold in 1/3 of egg whites into batter. Then gently fold in the rest. Here is a link to show you how to fold if you don't know.
Preheat griddle to medium low and grease griddle lightly before cooking. Ladle batter onto griddle. Cook until bubbles form on top and flip. Cook until golden. Serve topped with fresh berries (sweetened if you like) and warm syrup. Makes 12-14 pancakes.