Once upon a time, there was a girl. A girl who loved to eat brunch at The Cheesecake Factory on Sunday morning. In fact, she loved this brunch so much that she ate Lemon Ricotta Pancakes at The Cheesecake Factory every Sunday morning for two months.
Then, she was broke.
So she made her own damn Lemon Ricotta Pancakes.
It turns out that these are the lightest, most delicious pancakes I've ever made in my life. I have honestly never made better pancakes. My Gazelle asked for seconds, and that never happens in our house (unless we're speaking 'taco'). I might actually have to modify this recipe to become my standard pancake recipe. They're that good.
This morning, I even ate a leftover pancake naked. No syrup. No butter. I barely took the time to even heat the pancake. They're that good.
Lemon Ricotta Pancakes
- 1 1/4 cup ricotta cheese
- 1 1/4 cup coconut milk (any milk will do, really)
- 3 eggs, separated
- 1/4 cup sugar
- Zest and juice of 1 lemon
- 1 t Lemon extract (optional, but definitely gives an added punch of lemon)
- 1 3/4 cups cake flour
- 1 T baking powder
- 1/4 tsp. salt
- Combine the ricotta, milk, egg yolks, sugar, lemon zest and lemon juice in a large bowl until smooth.
- Sift together the flour, baking powder and 1/8 tsp. of the salt into the ricotta mixture, and stir until just combined.
- In a separate bowl (or the bowl of a stand mixer), eat the egg whites until frothy. Add the remaining salt and continue beating until soft peaks form. Gently fold one-third of the egg whites into the ricotta mixture, then continue to fold in the remaining whites.
- Preheat a griddle over medium heat. Use 1/3 - 1/2 cup batter onto the griddle for each pancake. Cook until bubbles form on top (do not wait for the bubbles to burst), 1 to 2 minutes. Flip, and cook for 1 minute more. Makes 12 to 14 pancakes.
These would be amazing served with a fruit compote (I had blueberry in mind when I made them, but I was too lazy to go to the store). Powdered sugar or maple syrup are delicious as well. Or naked. You could always eat them naked.
I plan to double up my next batch and freeze them (stack them between waxed paper, and they'll come right apart) so that I can eat them anytime my heart desires. Which could be relatively too often, because they're that good.