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Are you ready to elevate your breakfast game with an indulgent yet light treat? Look no further than Zesty Lemon Ricotta Cloud Pancakes! This delightful dish combines the tangy brightness of lemon with the creamy richness of ricotta cheese, resulting in a pancake that is not only light and fluffy but also bursting with flavor. These pancakes are the perfect way to start your day, whether enjoyed on a leisurely weekend morning or as a special brunch treat for guests.

Fluffy Lemon Ricotta Pancakes

Upgrade your breakfast with Zesty Lemon Ricotta Cloud Pancakes, a light and fluffy twist on a classic dish! These delightful pancakes combine the creamy richness of ricotta with the tangy brightness of lemon, creating a burst of flavor in every bite. Perfect for weekend brunch or a special gathering, they’re easy to make and sure to impress. Enjoy them stacked high, drizzled with maple syrup, and topped with fresh berries for a vibrant and delicious start to your day!
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Ingredients
  

1 cup ricotta cheese

1 cup all-purpose flour

1/2 cup milk (or buttermilk for extra tang)

3 large eggs, separated

2 tablespoons granulated sugar

1 tablespoon lemon zest (from 1 large lemon)

2 tablespoons fresh lemon juice

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

Butter or oil for cooking

Maple syrup and powdered sugar for serving

Instructions
 

In a mixing bowl, combine the ricotta cheese, milk, lemon juice, egg yolks, sugar, lemon zest, and vanilla extract. Whisk together until smooth and well combined.

    In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the ricotta mixture until just combined. Be careful not to overmix—some lumps are okay.

      In another bowl, beat the egg whites until they form soft peaks. This step is key to achieving fluffy pancakes!

        Gently fold the beaten egg whites into the batter in three additions, being careful to keep as much air in the mixture as possible.

          Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.

            Scoop about 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 3-4 minutes or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes until golden brown.

              Repeat with remaining batter, adding more butter or oil as necessary.

                Serve the pancakes warm, dusted with powdered sugar and drizzled with maple syrup. Add fresh berries or whipped cream for an extra touch!

                  Prep Time: 15 min | Total Time: 30 min | Servings: 4