These tender, airy pancakes showcase the bright pairing of lemon zest and creamy ricotta — a combination that feels both indulgent and refreshing. Each warm stack gets a generous spoonful of silky lemon curd and a handful of fresh raspberries for a breakfast (or brunch) that tastes like sunshine on a plate.
INGREDIENTS :
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
(divided)
5 tablespoons unsalted butter, plus more for the pan and serving
3 large eggs, yolks and whites separated
2 tablespoons granulated sugar
1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)
1/2 teaspoon vanilla extract
3/4 cup whole-milk ricotta cheese
Prepared lemon curd
Fresh raspberries
Powdered sugar
METHOD:
In a medium bowl, sift together the flour, baking powder, and 1/2 teaspoon salt. Set aside.
In a small saucepan, heat the butter and milk over medium-low until the butter melts. Remove from heat and let cool slightly.
In a large bowl, whisk together the egg yolks, 1 tablespoon sugar, lemon zest, and vanilla. Slowly whisk in one-quarter of the warm milk-butter mixture to temper the yolks, then whisk in the remaining milk mixture until smooth.
Add the flour mixture and stir gently with a rubber spatula until just combined. Do not overmix.
In a stand mixer fitted with the whisk attachment, beat the egg whites to soft peaks. Sprinkle in the remaining 1 tablespoon sugar and the remaining 1/2 teaspoon salt while beating, and continue whipping until glossy soft peaks form.
Fold the egg whites into the batter with a spatula until just combined.
Gently fold in the ricotta, leaving small pockets and streaks — the batter should look lumpy and airy.
Heat a nonstick frying pan or griddle until very hot — droplets of water should dance on the surface.
Lightly coat the pan with butter.
Scoop 1/4 cup batter per pancake onto the pan. Cook until bubbles form and edges begin to set, 4–5 minutes. Flip and cook another 1–2 minutes, until golden brown.
Repeat with remaining batter, adding butter to the pan as needed.
Plate pancakes warm with a generous spoonful of lemon curd, fresh raspberries, and a dusting of powdered sugar.
SERVING SUGGESTIONS:
- Swap raspberries for blueberries or blackberries when in season.
- Add a dollop of lightly sweetened whipped cream for a brunch-worthy plate.
- Serve alongside crispy bacon or chicken-apple sausage for a more substantial meal.
YIELD: Makes about 16 pancakes
