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!