Lemon-Ricotta Pancakes With Fresh Blueberries

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   1.

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   Combine ricotta, milk, egg yolks, lemon zest, and lemon juice in a large mixing bowl.

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   Whisk to combine.

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   Add cake flour, baking powder, and salt, and mix just until incorporated.

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   2.

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   In a separate bowl, beat egg whites on medium-low speed until foamy.

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   Increase mixer speed to medium-high and continue to beat, adding sugar gradually, until soft peaks form, about 3 minutes.

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   3.

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   Fold 1/3 of egg white mixture into ricotta mixture with a spatula until completely incorporated.

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    Fold in remaining egg whites until mixture is smooth and light.

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    4.

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    Heat griddle or skillet over medium heat, and grease as needed.

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    Ladle batter onto cooking surface, and cook until bubbles form on the surface.

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    Flip with a large spatula, and cook the other side until light golden and cooked through.

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    Repeat with the remaining batter.

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    Serve with fresh blueberries and maple syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.