
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.
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.
Cook for 2-3 minutes on each side until golden brown. Transfer the cooked pancakes to a plate and cover with a clean tea towel to keep them warm while you finish the rest of the batter.
To make the syrup, place the blueberries and maple syrup in a small saucepan. Warm gently over low heat for 8-10 minutes until the blueberries have burst and released their juices. Serve the pancakes in stacks drizzled generously with the warm syrup.
For the lightest texture, avoid over-mixing the batter once the egg whites are added. If you prefer a richer flavor, you can fry the pancakes in a small knob of butter instead of oil. If using frozen blueberries for the syrup, they may take an extra minute or two to burst.




