Photo: Erik Putz
Ricotta adds a punch of protein and a silky texture to these fluffy pancakes. A bit of lemon zest gives them a tangy finish.
1 cup all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
¼ tsp salt
¾ cup smooth ricotta
⅔ cup milk
3 tbsp melted butter
2 eggs, separated
2 tsp lemon zest
1 tsp vanilla
1 tbsp canola oil, divided
Whisk flour, sugar, baking powder and salt in a small bowl. In a large bowl, stir ricotta, milk, butter, egg yolks, lemon zest and vanilla. Stir flour mixture into ricotta mixture until just combined.
Beat egg whites in another bowl until medium peaks form. Fold ⅓ egg whites into flour mixture until no streaks remain, then fold in remaining whites.
Heat 1 tsp of the oil in a large frying pan over medium. Scoop batter by ⅓ cup portions into pan, spreading to form 4-in. circles.
Cook until bubbles form on top and edges begin to brown, 2 to 3 min. Flip and cook until bottoms are golden, 1 to 2 min. Repeat with remaining oil and batter. Serve topped with lemon curd and blueberries, drizzled with maple syrup or dusted with icing sugar.
Calories 386, Protein 14g, Carbohydrates 33g, Fat 22g, Fibre 1g, Sodium 372mg.
Add blueberries as pancakes cook by sprinkling into batter when bubbles form on top and edges begin to brown. Finish cooking as directed.
Originally published in the January + February 2018 issue. Photo by Erik Putz.
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