Lemon Ricotta Pancakes

These came out of our Saturday brunch club, where we cook breakfast for whoever shows up before 10. The trick is separating the eggs. It takes two extra minutes, and the whipped whites give you pancakes that stand up tall instead of spreading flat.

Use whole-milk ricotta. Part-skim works, but the pancakes are noticeably drier. If your ricotta is very wet, let it drain in a fine sieve for 15 minutes first.

Ingredients

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• 1 ½ cups (180 g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup (245 g) whole-milk ricotta
• ¾ cup (180 ml) whole milk
• 2 large eggs, separated
• 3 tablespoons unsalted butter, melted, plus more for the pan
• Finely grated zest of 2 lemons, plus 2 tablespoons juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Maple syrup, to serve

Method

1. Heat the oven to 200°F and set a wire rack on a baking sheet inside. This keeps finished pancakes warm without going soggy.
2. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.
3. In a second bowl, whisk the ricotta, milk, egg yolks, melted butter, lemon zest, lemon juice and vanilla until mostly smooth.
4. In a clean bowl, beat the egg whites with a whisk or hand mixer until they hold soft, droopy peaks, about 2 minutes by mixer.
5. Pour the ricotta mixture into the dry ingredients and fold with a spatula until just combined. A few lumps are fine. Fold in the egg whites in two additions, gently, until no big white streaks remain.
6. Heat a large nonstick or cast-iron skillet over medium-low heat and brush with butter. Scoop ¼ cup of batter per pancake and scatter a few blueberries on top.
7. Cook until the edges look set and bubbles appear on the surface, 2 to 3 minutes. Flip and cook 1 to 2 minutes more. Move to the oven rack and repeat, adding butter as needed.
8. Serve warm with maple syrup, extra berries and a little more lemon zest.

Kitchen notes