I had some ricotta and buttermilk in the fridge and I was debating on how to use them up. I came across this recipe from William Sonoma and their lemon ricotta pancakes and decided to give it a shot. The only thing I changed was replacing the milk with buttermilk, and while it works, if you don’t like tang then I would suggest to keep the milk. The lemon is tart so adding the buttermilk might be overboard for some people. The other thing I would change next time is the amount of eggs. My taste testers didn’t find a problem with it but personally, I only eat eggs once or twice a year so Having 3 eggs in this recipe was a but much for me and I could taste it. But others didn’t and enjoyed it.
- 1 cup buttermilk
- 1 cup ricotta cheese
- 3 egg yolks
- 1/4 cup sugar
- Zest of one lemon
- Juice of one lemon
- 1 1/2 cups cake flour
- 1/8 tsp salt
- 1 tbsp baking powder
- In a bowl add buttermilk, ricotta, egg yolks, sugar, zest of one lemon, juice of one lemon and mix well.
- Sift cake flour, salt and baking powder over the wet ingredients and fold in gently until well incorporated. (It will be lumpy)
- In a small bowl add 3 egg whites and whisk with a hand blender until frothy and whipped into soft peaks.
- Fold in egg whites into the batter until incorporated.
- Heat a skillet to medium low, add some butter, place 1/3 cup of pancake batter onto the pan.
- When you see little bubbles and they’re popping then flip and cook for about a minute more and remove onto a plate.
- Top with powdered sugar, maple syrup, maybe some fresh fruit and enjoy!
Recipe adapted from: https://www.williams-sonoma.com/recipe/lemon-ricotta-pancakes.html?epik=dj0yJnU9amxvOTRvbk9RMWRUVjBhN2NpZkkxM2VyN2lNc2ZfcGwmcD0wJm49Z3AtNnhQcnBBbmdfdTBBcjF5QTNZZyZ0PUFBQUFBR0Jlb2Uw