Lemon Ricotta Pancakes

Let's cook

1. 1

   Drain the ricotta

   If the ricotta looks wet, drain it in a sieve for 15 minutes. Excess whey makes a loose batter that will not hold.

2. 2

   Mix the base

   Whisk the ricotta, milk, egg yolks, sugar, lemon zest, and juice, then fold in the flour, baking powder, and salt until just combined.

3. 3

   Whip the whites

   Beat the whites to soft peaks — glossy and holding a shape that flops slightly at the tip.

4. 4

   Fold in two stages

   Fold a third of the whites in to loosen the batter, then fold the rest through gently. The batter should look airy and slightly streaky.

   💡

   Fold, do not stir. The air in the whites is what makes these different from ordinary pancakes.

5. 5

   Cook low and slow

   Cook on medium-low in butter, 3–4 minutes a side. These are thicker and more delicate than standard pancakes and need lower heat and a careful flip.

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