Heather & Holiday Browse recipes

Recipe No. 03 · Brunch

Brunch

Lemon Ricotta Pancakes

These pancakes are the reason my kids think brunch is a sport. Fluffy, lemony, and impossible to eat just one.

Serves 4 Easy
Stack of lemon ricotta pancakes still steaming, berries scattered like confetti, icing sugar drifting down in the morning light

Ingredients

  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup whole-milk ricotta, 3 large eggs (separated), and 3/4 cup buttermilk
  • Zest of 1 lemon and 2 tbsp melted butter
  • Icing sugar and fresh berries, to serve

Method

  1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In another bowl, combine ricotta, egg yolks, buttermilk, lemon zest, and melted butter until smooth.
  3. Beat egg whites in a clean bowl to soft peaks. Fold the ricotta mixture into the dry ingredients until just combined, then fold in egg whites in two additions.
  4. Heat a lightly buttered griddle or skillet over medium. Pour 1/4 cup batter per pancake.
  5. Cook until bubbles form and edges look set, about 2 minutes. Flip and cook 1 to 2 minutes more.
  6. Keep warm in a low oven while you finish the batch. Serve with berries and a snowfall of icing sugar.
“Do not skip whipping the egg whites. That is the cloud. I mix the batter while coffee brews and let everyone top their own stack.” Heather Holiday