Fluffy Lemon Ricotta Pancakes with Blueberry Maple Syrup

Name: Fluffy Lemon Ricotta Pancakes with Blueberry Maple Syrup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 300 g ricotta; 4 eggs yolks and whites separated; 175 ml whole milk; 125 g plain flour; 1.25 tsp baking powder; 1 lemon zested and juiced; 1 tsp sunflower oil; 150 g blueberries; 120 ml maple syrup

These light and airy lemon ricotta pancakes are the ultimate weekend brunch treat. Topped with a warm, bursting blueberry maple syrup, they offer a perfect balance of zesty citrus and sweet fruit flavors.

Servings4 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

ricotta
300 g
eggs yolks and whites separated
4
whole milk
175 ml
plain flour
125 g
baking powder
1.3 tsp
lemon zested and juiced
1
sunflower oil
1 tsp
blueberries
150 g
maple syrup
120 ml

Step-by-Step Instructions

In a large mixing bowl, whisk together the ricotta, egg yolks, and whole milk until the mixture is smooth and well combined.

In a separate clean, dry bowl, whisk the egg whites until they form stiff peaks.

Add the plain flour, baking powder, lemon zest, lemon juice, and a large pinch of salt to the ricotta mixture. Stir gently until just combined.

Stir a small spoonful of the whisked egg whites into the batter to lighten it. Then, using a large metal spoon, gently fold in the remaining egg whites in batches. Stop as soon as there are no large pockets of white; a few small lumps are fine and help keep the pancakes fluffy.

Heat the sunflower oil in a large non-stick frying pan over medium heat. Add a couple of heaped tablespoons of batter for each pancake, using the back of the spoon to spread it into a neat circle.