Carina has been typing on the internets before there was a www in front of everything. This is why she’s cranky and wants to know when you’ll get off her lawn. She resides in a hopelessly outdated home in the Mountain West with a mathematician and three children hell-bent on destruction. Her laundry is not done, but her Twitter is totally up to date. Carina does not have a Tumblr, because get serious.

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Best Lemon Ricotta Pancakes

 

I’m always looking for hot breakfasts that I can mostly prepare the night before (I’m not the most awake person in the morning.) I always feel guilty that I’m not more vigilant about feeding my kids hot breakfast since my dad always cooked us hot breakfasts–that usually means I feel guilty every school day. These lemon ricotta pancakes are easy enough to prep before you go to bed, and come together really quickly in the morning.

These ricotta pancakes have crispy edges and a light texture that is really delicious. My pickiest eater loved them (I told him they were lemon pancakes, no need to have a fight over what ricotta is or why he was going to eat it anyway.)

Best Lemon Ricotta Pancakes

4 large eggs, separated

1 cup ricotta

1/3 cup lemon yogurt (I used Greek yogurt)

3 Tablespoons sugar

1/2 Teaspoon salt

Zest of one lemon

1 Tablespoon of lemon juice

2/3 cup flour

1/4 cup melted butter

Separate eggs: put yolks in a large bowl and whites into a small container. Cover whites and set them near your mixer. Whisk melted butter into yolks, then add yogurt, ricotta, sugar, zest, juice, salt, and then the flour. Cover and refrigerate until morning*.

Heat your griddle to medium high heat. Take yolk mixture out of fridge. Whip egg whites with a dash of salt to stiff peaks (since you’ve left your egg whites out at room temperature they will whip up really fast.) Fold a little whites into the yolks to lighten them, then fold in the rest. Do this gently: this recipe doesn’t have another leavener, so the whites will be all the lift they’ll get.

Using an ice cream scoop pour individual pancakes, spreading them out with the back of the scoop. Flip when the bubbles on the top are just set, and place onto a platter in a warm (200 degrees) oven until you’re ready to serve.

The lemon ricotta pancakes go fine with maple syrup, but are even better with fruit jam, fruit syrup, or fresh berries.

*You CAN make the pancakes the whole way through if you’re not prepping the night before, just keep going instead of refrigerating the batter.

 

Other breakfasts you might enjoy:

Pancake Squares

Pumpkin Waffles

Cinnamon French Toast Bake

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Comments (4)

  1. Pingback: Lemon Ricotta Pancakes Easy to prep the night before, these lemon-y pancakes were a big hit with our pickiest eaters! - FoodFoni

  2. Pingback: Lemon Ricotta Pancakes - Aria's Kitchen

  3. cindy albert 08/11/2014 at 5:31 am

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  4. Pingback: Bringing In Fall: Blueberry and Ricotta Cheese Pancakes « Beyond Its Purpose