Simple Homemade Fluffy Ricotta Pancakes with Lemon Syrup

Ingredients

• •1 cup ricotta cheese
• •3/4 cup all-purpose flour
• •1 tablespoon baking powder
• •1/4 teaspoon salt
• •2 tablespoons granulated sugar
• •3 large eggs, separated
• •3/4 cup whole milk
• •1 teaspoon vanilla extract
• •2 tablespoons unsalted butter, melted
• •Zest of 1 lemon
• •1/4 cup freshly squeezed lemon juice
• •1/3 cup granulated sugar (for syrup)
• •1/4 cup water
• •1 tablespoon unsalted butter (for syrup)

Instructions

1. 1

   In a large bowl, whisk together the ricotta cheese, egg yolks, milk, vanilla extract, melted butter, and lemon zest until smooth.

2. 2

   In a separate bowl, sift together the flour, baking powder, salt, and sugar.

3. 3

   Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.

4. 4

   In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the pancake batter until fully incorporated, ensuring the mixture remains light and fluffy.

5. 5

   Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.

6. 6

   Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 2 minutes until golden brown.

7. 7

   To prepare the lemon syrup, combine lemon juice, sugar, and water in a small saucepan over medium heat. Stir until sugar dissolves.

8. 8

   Simmer for about 3-4 minutes until slightly thickened, then stir in the butter until melted and smooth.

9. 9

   Serve the pancakes warm with a drizzle of lemon syrup.