LEMON RICOTTA PANCAKES

By Naperville Magazine
May 2019 View more Recipe

Yield: 15 pancakes

½ cup all-purpose flour
1 teaspoon baking powder
4 tablespoons sugar
2 eggs, separated
½ teaspoon kosher salt
½ cup whole milk
1 cup ricotta cheese
1 teaspoon vanilla bean paste
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons canola oil
whipped cream
fresh blueberries
maple syrup

In a small mixing bowl, combine the flour and baking powder.

In a medium mixing bowl, whisk together the sugar, egg yolks, kosher salt, whole milk, ricotta cheese, vanilla bean paste, lemon zest, and lemon juice.

Set both bowls aside and in a separate medium mixing bowl, whisk the egg whites until stiff peaks are formed.

Whisk the flour mixture into the ricotta cheese mixture until incorporated.

Gently fold the whisked egg whites into the flour and cheese mixture until incorporated—do not overfold.

Place the oil on a 400˚ griddle.

Scoop the batter onto the griddle.

When the batter begins to bubble and the bottom has turned a golden brown, flip the pancake over. Continue to cook until golden brown.

Serve the pancakes with whipped cream, blueberries, and maple syrup.

Recipe courtesy Maggiano’s Little Italy, part of its new brunch menu at Naperville Freedom Commons and Oakbrook Shopping Center

Photo courtesy Maggiano’s Little Italy