lemon ricotta pancakes with fresh raspberries
I’ll never forget the first time I had breakfast in bed. Do you mean that I don’t even have to step out of this warm bed, I get to just lie here under these cozy covers until my delicious breakfast arrives? Until you experience it for the first time, I don’t think anyone can fully appreciate what a wonderful treat this is. It’s fun to be the one doing the surprising, too! The girls and I have surprised Alan with breakfast in bed and I’m really not sure which one of us enjoys it most. It’s such a joy to try to be quiet and sneak up the stairs with a tray of goodies and deliver it at just the right moment!
With Mother’s Day around the corner, I took some time to think about what would make my own mom happy and what I would make for her for breakfast. Lemon Ricotta pancakes are perfect for her! They have a light, lemony flavor and the ricotta creates a different texture than “regular” pancakes, so mom will know she’s getting something special.
If you haven’t tried making your own ricotta, why not give it a try? It’s almost as easy as boiling water – seriously. Store-bought will work just as well in this recipe though, so there should be no worries if you choose to go that route.
Lemon Pancakes with Fresh Raspberries
- 1 cup milk
- ¼ c butter
- 1 1/4 cups all-purpose flour
- 1 1/2 t baking powder
- 3 large eggs, separated
- 2 T granulated sugar
- zest from two large lemons
- 1 t vanilla extract
- ¾ t kosher salt
- 3/4 cup ricotta cheese (preferably whole milk ricotta, not low-fat)
- Heat milk over low heat until warm; add butter and whisk until butter is melted and fully incorporated. Set aside and allow to cool.
- Sift flour and baking powder into a large mixing bowl.
- Place egg yolks, sugar, lemon zest, vanilla and salt in a large bowl and whisk to combine. Add the cooled milk mixture from the saucepan and whisk to thoroughly combine. Add to flour mixture and stir gently, just until ingredients are moistened and no flour streaks remain.
- Whip egg whites to stiff peaks. Very gently fold the whites into the batter. Gently fold in the ricotta. Be careful with this step; you want to keep the batter light and fluffy.
- Preheat a nonstick or cast iron pan over medium heat. Add approximately ½ T butter and, when butter is melted, immediately add small amounts of batter to pan to form pancakes. Cook until bubbles form, then flip and cook the other side until golden brown.
- Top with powdered sugar and plenty of fresh raspberries.