Lemon Ricotta Pancakes

Mother's Day is next week
And whether or not you celebrate it....breakfast is always appreciated isn't it?  

The Cheese Guy recently started carrying Organic Whipped Ricotta and we thought how fun it would be to come up with some recipes using it.  The first thing that came to mind was pancakes.  Our family has long enjoyed cottage cheese pancakes on Passover so it was a natural association.  

We wanted them to reflect the fresh Spring weather by making them vibrant, light, creamy and fluffy.  So we decided to separate the eggs and use the whites to really lighten up the recipe and to bring them to life with lemon zest.  

They were exactly what we wanted with a delicate and spring-like lemony aroma and a light and creamy texture.  If you try them, let us know what you think!

Lemon Ricotta Pancakes
ingredients:
-3 Eggs, separated
-3/4C Whipped Ricotta
-2 1/4C buttermilk (or substitute 2C and 3T milk mixed with 1T lemon juice, let sit for a minute or so)
-5T sugar
-1T Vanilla
-3/4 tsp salt
-1 3/4C Flour
-1 tsp baking powder
-1/4 tsp baking soda
-grated zest of 1 lemon
-blueberries (optional)
-oil spray for pan


1. Whisk the egg yolks and Whipped Ricotta together, add in buttermilk, sugar, vanilla and salt
2. Add in the dry ingredients (flour, baking powder, baking soda) and fold until just combined
3. Beat the egg whites in a clean bowl until firm peaks and fold gently into the batter
4. Gently fold in the lemon zest and blueberries if using
5. Oil a skillet or griddle and heat over medium heat. Once hot, ladle 1/4C per pancake onto the surface. Cook until the underside is browned and small bubbles appear on the top. Flip and cook until the second side is also golden brown. Repeat until the batter is used.
6. Serve with butter and maple syrup and fresh fruit. Dust with confectioners sugar if you wish. Enjoy!