It’s no coincidence that the header on this page features lemon zest.
My addiction to lemons is real, recognized and wholeheartedly accepted.
This latest episode in lemon mania comes from way back in the good ol’ days (A.K.A. the ’90s).
If you’re new to this particular recipe, let me introduce you to the lightest, fluffiest, most perfect pancakes ever.
All other pancakes should really just stop trying.
I mean, it starts with lemon zesting, so it’s automatically great.
Then you take that lemon zest and mix it with egg yolks, CHEESE and a teensy bit of sugar.
You might be wondering where the egg whites went. They’re the magical part: beaten to stiff peaks and then folded into the batter.
All the other pancakes are mostly flour and milk.
These pancakes are all like get that milk outta here – replace it with cheese!
Cut most of that flour out – don’t need it!
Throw in more eggs though, and make all of that fat seem pillowly light through the magic of egg whites!
And when these pancakes are in my house, they also request to be drenched in homemade blueberry syrup.
These are some smart pancakes.
(This blueberry syrup, by the way, was made possible by my awesome mother who bought us a FREAKING VITAMIX FOR CHRISTMAS!! So there may be a sharp increase in the amount of blended things on this site…)
A close friend of my mom’s first made these pancakes for me. She owned a B&B when I was little and these were in her regular rotation. It’s easy to see why!
So thank you Trish for contributing to my lemon obsession in such a delicious way!
Lemon Ricotta Pancakes with Blueberry Syrup
Pancakes ever so slightly adapted from Gourmet
This is a good time to break out the quality ricotta cheese if you can.
Lemon Ricotta Pancakes
- 4 large eggs, separated
- 1 1/3 cups ricotta
- 2 tablespoons sugar
- 1 1/2 tablespoons freshly grated lemon zest
- 1/2 cup all-purpose flour
- melted butter for brushing the griddle
- 1 cup frozen blueberries (fresh would work if you have them)
- 1/2 cup maple syrup
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
Lemon Ricotta Pancakes
- In a bowl whisk together the egg yolks, ricotta, sugar, and lemon zest. Add the flour and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks. Whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly.
- Heat a griddle over medium heat until it is hot enough to make drops of water scatter over its surface. Brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/3-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a wire rack set over a baking sheet and keep them warm in a preheated 200°F oven.
- Combine all ingredients in a small saucepan. Cook over medium heat, stirring occasionally, until the honey dissolves. Bring the mixture to a simmer and let it simmer for 1-2 minutes. Puree the syrup in a blender or with an immersion blender. Makes about 1 cup of syrup.