Lemon Ricotta Pancakes




  1. In a large skillet, melt 2 tablespoons of butter over medium heat.
  2. Add blueberries, cinnamon, 2 tablespoons of sugar, 1/2 teaspoon of lemon zest and a pinch of salt.
  3. Cook, stirring occasionally for about 5 minutes. Keep warm.
  4. In a large bowl, whisk flour and baking powder with 1/2 teaspoon of salt and 2 tablespoons of sugar.
  5. In a medium bowl, whisk the milk with the egg yolks, ricotta and the remaining 3/4 tablespoon of lemon zest.
  6. Mix the wet ingredients into the dry ingredients to create the batter.
  7. In a medium bowl, beat the egg whites until stiff peaks form and fold into the batter.
  8. Preheat a pan and grease with butter.
  9. Scoop 1/4 cup of batter onto the pan.
  10. Cook over moderately high heat until bubbles appear around the edges, 1-2 minutes.
  11. Flip and cook until the pancakes are golden brown and transfer to plates.
  12. Drizzle with caramelized blueberries and maple syrup.

Recipe by REGAN BARONI at