When Life Gives You Lemons, Make Lemon Ricotta Pancakes

What's better than pancakes? Lemon ricotta pancakes. That's what.



In an attempt to clear out my overstuffed freezer, I thawed out some ricotta and set to work.

Here's how you make them. Serves 2.

Lemon ricotta pancakes:
3/4 cup whole milk ricotta
1/4 cup flour
1/2 T sugar or more to taste.
pinch of salt

zest of a lemon
2 eggs, separated.

Heat a cast iron skillet over medium high.

Together ricotta, flour, sugar, salt, lemon zest and egg yolks.

Beat egg whites to firm peaks.

Fold in the whites to the batter. Be confident. It's not scary!

Put a little bit of butter and canola oil in the skillet and then add your batter, about a 1/4 cup for each pancake. Cook for two minutes and then flip. Cook two minutes more.

Serve! I like them plain with fresh fruit, but you could add some powdered sugar, maple syrup, honey, butter, jam... really, whatever floats your boat.