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Weekends are my favorite time for experimentation. During the week, I try to automate my cooking as much as possible because Bryan and I are so busy.

After working all day, wanting to spend some time working out, and still having to “clock in” as a blogger, at night, my room for experimentation is limited, but I did make Lemon Ricotta Pancakes and it was one of the best experiments ever!

This recipe was not some sort of divine idea that got injected into my head.

Bryan and I have been getting much better about our food waste, and when it occurred to me that I might have some super sour lemons on my hands, and nearly expired ricotta, I thought that my best bet was to make some pancakes.

It was the best bet I made that day.

Lemon Ricotta pancakes aren’t anything new.

It’s a flavor/texture combo that isn’t necessarily unique. The thing that I wanted to be different about these flapjacks was their weight.

I’m used to heavy, dense pancakes, and lemon ricotta pancakes can become that way pretty quickly.

I wanted to try a method that would give me airiness and fluffiness without sacrificing any of the flavors or normal texture.

My intent was that wanted to use regular flour, but Swerve‘s Erythritol sweetener.

Knowing that most of my sweetness was coming from the syrup anyway, I didn’t want to waste carbs that I could use for a meal later in the day.

Swerve has come in handy in a lot of food I’ve made. It’s just amazing if you’re being cognizant of your blood sugar.

Check out the recipe below. The biggest difference is that instead of just mixing your wet and dry ingredients together, like you would for a cake, you separate your yolks, and whip the whites as if you were making a meringue.

It makes a complete difference in the texture of the pancakes. I think it also gives the baking powder some more power because the batter is much lighter!

Try these out and let me know what you think!

Lemon Ricotta Pancakes

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• Author: Mila Clarke Buckley
• Total Time: 30 minutes
• Yield: 12–15 pancakes 1x

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Description

Easy Lemon Ricotta Pancakes that you’ll want to make for days.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups ricotta
• 1 cup heavy cream
• 2 tablespoons finely grated lemon zest
• 4 large eggs, separated
• 1/2 teaspoon kosher salt
• 2 tablespoons baking powder
• 2 cups all-purpose flour
• 1 freshly squeezed lemon
• 1/3 cup plus 4 tablespoons sugar, divided (I used swerve sweetener in place of sugar)
• 2 cups mixed fresh berries
• Melted unsalted butter for your pan

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Instructions

1. Your ricotta may be a little watery. You can strain it, but I find it unnecessary. The water in the ricotta helps the batter come together.
2. Beat egg whites in a medium bowl until frothy and stiff peaks form.
3. Gradually beat in 2 tablespoons sugar at a time, watching your peaks.
4. Whisk both flours, baking powder, and salt in a large bowl and add it to the beaten egg whites one-half cup at a time.
5. Whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend.
6. Whisk in heavy cream.
7. Add the yolk mixture to combined egg whites and dry ingredients; whisk just to blend.
8. Fold in ricotta and stir in any remaining lemon juice.
9. Heat a griddle or large heavy nonstick skillet over medium-low heat – adding a pat of butter.
10. Using a 1/2 cup batter for each pancake scoop the batter into the pan/griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of the pancake.
11. Flip pancakes and cook until browned and just cooked through.
12. Transfer pancakes to plates. Serve with syrup, berries or whatever you like to top your pancakes with!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Americans