Lemon Ricotta Pancakes

 

Ahh (happy sigh)… it’s Sunday & I am in TOTAL relaxation mode. My plans for today have consisted of laying on the couch & eating whatever my little heart desires because, well, it’s cheat day. I feel no remorse whatsoever for taking a total of 20 steps today (shooting for a total of 40-50). & so they say: a Sunday well spent brings a week of content—- and a lazy, obligation-free day is my definition of “well spent”.

Chad literally wouldn’t stop talking about these lemon ricotta pancakes he had on vacation weeks ago so I shut him up by whipping up some of my own. And let’s just say we were soooo super happy with how they turned out. I don’t think we stopped smiling while we were eating them.

{ THE INGREDS – makes 8 medium sized pancakes }

► 1/2 cup ricotta cheese

► 1/2 cup 2% milk

► 2 eggs (separate whites & yolks)

► 1/8 cup sugar

► zest + juice of 1/2 lemon

► 3/4 cup white flour (don’t sub coconut flour- it isn’t an equivalant in this recipe)

► 1/2 tbsp baking powder

► 1/8 tsp salt

► all natural maple syrup

{ THE DIRECTIONS }

► In a large bowl, whisk together ricotta, milk, yolks, sugar, & lemon juice + zest

► Sift together the flour, baking powder, and salt over the ricotta mixture

► Stir with a spoon until just combined

► In a separate bowl, whisk egg whites until frothy

► Fold egg whites into other batter

► Brown each side on medium heat

► Top with fresh ricotta, lemon, & raspberries

 

These babies are so fresh & they lit-er-ally melt in your mouth. I’ve never had a better textured/tasting pancake in all of my 24 years of life….so I’m allowed to brag. Try them.. they won’t disappoint.

Happy sunday :):):)