BEST LEMON RICOTTA PANCAKES RECIPES

Steps:

• In a large bowl, whisk together flour, baking powder, sugar, and salt. 
• In a separate bowl, whisk together milk and ricotta, then add eggs, one at a time. Stir in vanilla, lemon juice, and zest. 
• Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined. 
• Melt butter in a large nonstick pan over medium heat. When butter is foamy, reduce heat to medium-low and ladle pancake batter into pan. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes. Flip and cook other side until golden, another 3 minutes. 
• Repeat with remaining batter. 
• Serve with maple syrup and powdered sugar.

Steps:

• If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step.
• Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
• Beat the egg whites with a handheld electric mixer until stiff (see Recipe Note). (Alternatively, whisk the egg whites by hand.) Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
• Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
• Serve the pancakes immediately, with maple syrup, fruit jam, lemon curd, or powdered sugar.