Culture

I love Sunday brunch. It’s the highlight of my week. My whole week is spent searching for cool recipes that I can try out on Sunday morning. Okay, so maybe I have no life. But hey, don’t judge!
Today I would like to share with you a recipe for lemon ricotta pancakes. These pancakes are so amazingly fluffy, moist and light that it feels like you are eating lemon pillows. By the time you’re finished them you will wonder why you’ve been eating boring old pancakes all this while instead.

The key to achieving such fluffy goodness is to beat the egg whites seperately and then fold them into the batter before they go into the frying pan.

The recipe is as follows:

 

  4 eggs, separated
 1 cup ricotta cheese
 3 tbsp sugar
  1/2 cup all-purpose flour
  zest of one lemon
  2 tbsp lemon juice
  2 tbsp butter
  icing sugar, to taste

 
 

In a large mixing bowl, whisk the egg yolks, ricotta cheese, sugar, flour and lemon zest with a fork.

In another bowl, whip egg whites with a mixer until stiff peaks form. Fold this mixture into the egg yolk mixture very gently so that the air bubbles will not escape the batter.

Melt the butter in pan over medium heat, drop batter on the pan using small ladle or large spoon. Flatten slightly , then let cook for about one or two minutes per side until lightly browned.

Repeat with the rest of the batter.

If you are making this for someone you really like, top it with lemon glaze.  Mix a few drops of lemon juice with some icing sugar and pour on the pancakes. Or better yet, any kind of berries or fruits that you prefer.
 
And there you have it; the perfect brunch. Seriously, why spend on eating out when you can go to pancake heaven at home?
 
-This recipe was adapted from Patent and The Pantry.
 
Correction: Last week we inadvertantly misplelt the author’s name. The author of the “Moroccan Carrot Soup” recipe was Ines Shennan. We are very sorry Ines, and thank you for your tasty recipe!