Whipped Ricotta Lemon Basil Pancakes
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 15-20 pancakes 1x
Ingredients
Units
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Whipped Lemon Basil Ricotta
- 16 oz whole milk ricotta
- Zest from 1 Lemon
- 2 tbsp fresh basil leaves
- 1/2 tsp kosher salt
Pancakes
- 3 eggs, separated
- 3 tbsp granulated sugar
- 3/4 cup low fat milk
- 3/4 cup heavy cream
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 2 tbsp unsalted butter
Instructions
- To make the whipped ricotta, place the ricotta in a food processor and turn on high and whip for 1-2 minutes or until the ricotta turns completely smooth, light and airy. Add the lemon zest and basil and continue to whip for another minute until well incorporated. Store in a container until ready to use.
- In two large mixing bowls, separate the egg whites and yolk.
- Using an electric hand mixer, whip the egg whites until soft peaks form.
- In the other mixing bowl, add the egg yolks and sugar and mix until the yolks turn from dark yellow to a pale yellow color.
- Add the low fat milk, cream and 1 cup of whipped ricotta and mix on low until incorporated.
- Add the baking soda and baking powder to the flour and stir to combine.
- With the mixer running on low, add a bit of the flour mixture at a time until all the flour is incorporated into the batter. Scrape down the sides and the bottom to make sure all the flour is well incorporated.
- Add the egg whites and gently fold into the batter.
- On a griddle or cast iron skillet set to medium to medium low heat, add a small pat of butter and pour batter in batches to make the pancakes.