Lemon Raspberry Ricotta Pancakes (Print Version)
Fluffy pancakes feature ricotta, lemon zest, and bursts of raspberry, finished with cream and maple syrup.
# Ingredients:
01 -
1-1/2 cups cake or all-purpose flour
02 -
1/4 cup sugar
03 -
2 teaspoons baking powder
04 -
1/4 teaspoon salt
05 -
1/4 teaspoon ground cinnamon
06 -
1 cup unsweetened almond milk
07 -
1 cup part-skim ricotta cheese
08 -
3 large eggs, separated
09 -
2 teaspoons grated lemon zest
10 -
3 tablespoons lemon juice
11 -
1 teaspoon almond extract
12 -
1 cup fresh or frozen raspberries
13 -
Whipped cream, maple syrup, and additional raspberries for serving
# Steps:
01 -
In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
02 -
In another bowl, whisk almond milk, ricotta cheese, egg yolks, lemon zest, lemon juice, and almond extract until fully blended.
03 -
Add the wet mixture to the dry ingredients, stirring gently until just moistened.
04 -
In a clean small bowl, beat the egg whites until stiff but not dry. Fold into the batter carefully.
05 -
Gently stir the raspberries into the pancake batter.
06 -
Lightly grease a griddle and heat over medium heat. Pour batter by 1/4 cupfuls onto the griddle. Cook until bubbles on top begin to pop and bottoms turn golden brown. Flip and cook until the second side is golden brown as well.
07 -
Serve warm with whipped cream, maple syrup, and additional raspberries as desired.