Lemon Ricotta Pancake recipe

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Gotten from my Cook's Illustrated:


  • 2/3 cup (3 1/3 oz) AP flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 oz (1 cup) whole-milk ricotta cheese
  • 2 large eggs, separated, plus 2 large whites
  • 1/3 cup whole milk
  • 1 tsp grated lemon zest (or 1 tsp lemon extract)
  • 4 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 2 tbsp butter, melted
  • 1/4 cup (1 3/4 oz) sugar
  • 1-2 tsp vegetable oil


  1. whisk flour, baking soda, and salt together in a medium bowl and make a well in the center
  2. add ricotta, egg yolks, milk, lemon zest, lemon juice, and vanilla and whisk until just combined
  3. gently stir in melted butter
  4. whip egg whites on medium-low speed until just foamy, about 1 minute
  5. increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.
  6. gradually add sugar and whip until glossy, soft peaks form, 1-2 minutes
  7. transfer 1/3 of whipped egg whites to batter and whisk gently until mixture is lightened
  8. using rubber spatula, fold remaining egg whites into batter
  9. heat 1 tbsp oil in skillet over medium heat until shimmering. wipe out oil, leaving thin film on bottom and sides of pan
  10. Using 1/4 cup measure or ladle, portion batter into pan in 3 places. gently spread each portion into 4-inch round
  11. cook until edges are set and first size is golden brown, 2-3 minutes
  12. flip pancakes and continue to cook until second side is golden brown, 2-3 minutes
  13. serve immediately, repeat with remaining batter, using remaining oil as needed.