Lemon Bliss Ricotta Pancakes: A Taste of Vermont Morning Sunshine 🍋🥞

🥞 Introducing the delectable Lemon, Ricotta, and Sour Cream Pancakes! These heavenly delights, reminiscent of mornings at the Nutmeg Inn in Wilmington, Vermont, are now within reach of your very own kitchen breakfast table! 🍋🥞

Preparation for this delightful breakfast treat takes just 15 minutes, with a total cooking time of 14 minutes, making it a quick and easy option for busy mornings or leisurely brunches alike. With a perfect balance of flavors and textures, these pancakes are sure to become a favorite among family and friends.

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Ingredients:

• 1 cup whole milk ricotta cheese
• 1/3 cup sour cream
• 3/4 cup cake flour
• 3/4 cup buttermilk
• 4 tablespoons milk
• 1 egg plus 1 egg yolk
• 1 tablespoon sugar
• 1 tablespoon butter, melted
• 1 1/2 teaspoons pure vanilla extract
• Zest of 1 lemon
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Prepare the Batter:

   • In a large mixing bowl, whisk together the ricotta cheese, sour cream, melted butter, vanilla extract, milk, egg yolks, sugar, cinnamon, salt, and lemon zest until fully combined and smooth.

2. Incorporate Dry Ingredients:

   • Sift the cake flour and baking powder over the wet mixture, then gently fold everything together until just combined. Be careful not to overmix; a few lumps are perfectly fine.

3. Whip the Egg Whites:

   • In a separate bowl, beat the egg whites until stiff peaks form. This will add lightness and fluffiness to the pancakes. Gently fold the whipped egg whites into the batter until just incorporated. The batter should be thick but pourable. If it’s too thick, add a little more milk until you reach the desired consistency.

4. Cook the Pancakes:

   • Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour the batter onto the griddle using a 1/4 cup measuring cup, allowing each pancake ample space to spread.
   • Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges start to set. Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
   • Repeat the process with the remaining batter, adjusting the heat as needed to prevent burning.

5. Serve and Enjoy:

   • Serve the pancakes warm, stacked high on a plate, with a generous drizzle of real Vermont maple syrup for an extra touch of indulgence. You can also top them with fresh berries, sliced bananas, or a dollop of whipped cream for added flavor and flair.

These Lemon, Ricotta, and Sour Cream Pancakes are not only a delightful breakfast option but also perfect for brunch gatherings, holiday celebrations, or any occasion where you want to treat yourself to something special. With their fluffy texture, bright citrus flavor, and creamy richness, they’re sure to bring a smile to everyone’s face around the breakfast table. So go ahead, whip up a batch of these irresistible pancakes and start your day on a deliciously sweet note! 🍽️🥞🍋