I love making savory breakfast food and could probably be content eating light, fluffy pancakes or waffles anytime during the day. My go to dish is lemon ricotta pancakes which are fairly easy and relatively quick to prepare. Depending on the quality of the ricotta you will need to press out some of the moisture as it can affect the overall batter.
- 2 large eggs separated
- 1 tbs sugar
- 1 cup milk
- 3/4 cup whole milk ricotta
- 1 tsp vanilla extract
- 1 tsp grated lemon zest (more if you prefer)
- 1 tsp baking powder
- 1 cup flour
- 1/4 cup butter
- 1/2 cup maple syrup
Separate the eggs into 2 mixing bowls. Add the sugar, milk, ricotta, vanilla, lemon zest to the bowl containing the yolks. Whisk until the sugar is incorporated. Add the flour and baking powder while whisking. Whisk the egg whites to stiff peaks and then gently fold into the batter.
In a small sauce pan over medium heat add the butter and maple syrup and whisk occasionally.
I prefer to make pancakes with an electric griddle because I find it easier, but you can use any skillet you prefer. Drop the batter down and allow it to get golden brown on each side.
Serve with what ever fruit you wish and drizzle with the butter syrup mixture.
Do yourself a favor and buy an electric griddle. I use mine almost daily for breakfast items pancakes, fried eggs, french toast and the ease of a constant nonstick cooking surface make things easy. The griddle by Cucina Pro is a little workhorse in our kitchen and something you find equally valuable.