Updated: Feb 24
My husband, Russell, is the breakfast lover in our house. He wakes up earlier than me and loves to have his coffee and breakfast. He created this recipe. I do not typically eat in the morning (I know I should!). When he brought me this one morning, I was not sure I could eat it all. Once I took the first bite it was all over. I ate the entire thing! It truly is that good!
YIELD: 8, 5-INCH PANCAKES | DURATION: 30-45 MINUTES
Dry Ingredients (Bowl One)
1 ½ cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
Wet Ingredients (Bowl Two)
1 ½ cups of buttermilk
1 cup of whole milk ricotta
2 egg yolks (separate eggs and set aside egg whites for bowl three)
Zest of two lemons
Egg Whites (Bowl Three)
2 egg whites reserved from above
STEP 1: Combine all dry ingredients in a large bowl and set aside
STEP 2: For bowl two, mix buttermilk and ricotta until combined. Add egg yolks and combine. Last stir in lemon zest. Stir into dry ingredients from step 1, until just combined. Do not over mix.
STEP 3: In a clean glass or stainless bowl, whip egg whites in the third bowl until stiff peaks are formed.
STEP 4: Gently fold egg whites into the combined wet mixture from step 2.
STEP 5: Heat either butter or coconut oil (we use coconut oil) in a non-stick skillet or a griddle over medium heat. Ladle a ½ cup of mixture per pancake. Flatten mixture down (mixture is thick and will need you to flatten it some; I use the bottom of the measuring cup). Cook until bubbles begin to form and flip each pancake. Cook the second side 1 ½ to 2 minutes. This is a thick batter and will take time to cook completely through.
VARIATIONS: We served it here with some bacon and fresh blueberries. You could also sprinkle blueberries onto the pancakes once you place it on the griddle and cook them in the pancake itself. Do not stir them in because it will turn the batter blue. Serve with your favorite pancake syrup. We love maple syrup.
Click here to download and print the recipe.