One Reader’s Household Known as These Lemon Ricotta Pancakes “The Greatest They’ve Ever Had”

Individuals often fall into two camps at breakfast time: candy or savory. Whereas my husband nearly all the time goes for the eggs, potatoes, and bacon, my candy tooth reigns supreme even at breakfast. I am keen on French toast, waffles, and pancakes of any sort. Although the fundamental variations of these breakfast classics are scrumptious, I take pleasure in incorporating completely different components for enjoyable taste mixtures, together with the lemon-ricotta pancakes beneath.

The recipe for these pancakes was initially printed on our web site in 2009, and I made a decision to make them after one in every of our readers, Laurie, wrote in to inform us what successful they have been. “My household mentioned they have been the most effective pancakes they’ve ever had,” Laurie wrote. The lemon is delicate, and the general taste is scrumptious. Undoubtedly higher with strawberries on prime, however nice on their very own too with some syrup.”

Like Laurie, I’ve come to like these lemon ricotta pancakes. Although they’re barely fussier than most pancake recipes—you need to separate the eggs and whip the egg whites—they’re tender and scrumptious, with lightness from the meringue, creaminess from the entire milk ricotta, and simply the correct quantity of punch from contemporary lemon zest. 

I’ve tweaked the unique recipe barely: As a substitute of simply incorporating the lemon zest, I name for tossing the zest with sugar, which pulls out the pores and skin’s aromatic oils, giving the pancakes a stronger citrus taste. You possibly can select to whip the egg whites by hand with an old school whisk, which is what the unique recipe requires, however I discover it a lot, a lot simpler and faster to depend on my good buddy the stand mixer. An electrical hand mixer may also work, so select whichever device (and arm exercise degree) you favor. I like to recommend whisking your egg whites on a decrease pace for longer, which produces a sturdier foam that is much less prone to deflate, and will lead to dense, rubbery pancakes.

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