Makes about 10-12 pancakes (serves 4)
For the Pancakes
- 2 large eggs, separated
- 3/4 cup whole milk
- 1 cup whole milk ricotta cheese
- zest and juice from 1 lemon
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- Butter, for cooking
- 1 pint fresh blueberries
For the Topping (optional)
- 1/2 cup heavy cream
- 1 teaspoon lemon zest
- 1 tablespoon powdered sugar
- 1/2 cup whole milk ricotta cheese
- Butter for serving (optional)
- Maple syrup for serving (optional)
- Extra blueberries for serving (optional)
Make the Pancakes
- Whisk together the egg yolks, milk, ricotta, lemon zest, lemon juice and vanilla extract. Add the flour, baking powder, sugar and salt, then whisk until no lumps remain.
- Use an electric hand mixer two whip the egg whites until soft peaks form, then use a rubber spatula to carefully fold the whites into the batter.
- Melt butter in a large skillet or griddle, then use a 1/4 cup measuring cup to scoop out the batter to form pancakes. Sprinkle with a few blueberries, and once golden around the edges, give them a flip. Cook until golden on the other side, then remove to a serving plate.
- To make the topping, whisk together the heavy cream, lemon zest and powdered sugar until soft peaks form, then whisk in the ricotta.
- Serve the pancakes immediately with a dollop of whipped ricotta cream, or with butter and syrup. Sprinkle withe extra blueberries if desired.
- Freeze leftover pancakes on a large baking sheet. Once frozen, transfer to a zip-top bag and store for up to 3 months.