About the Recipe
Ingredients
1 cup (240 g) Brown’s whole milk ricotta cheese
2 large eggs, separated
¾ cup (95 g) all-purpose flour (or oat flour for gluten-free)
2 tbsp sugar (or honey/maple syrup)
½ tsp baking powder
Pinch of salt
Zest of 1 lemon
2–3 tbsp milk (to loosen batter if needed)
Butter or oil for cooking
Optional: fresh berries, honey, or yoghurt for serving
Preparation
Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, sugar, salt, and lemon zest.
Prepare Ricotta Mixture – In another bowl, combine ricotta, egg yolks, and milk. Stir until smooth.
Whip Egg Whites – In a clean bowl, beat egg whites until soft peaks form.
Combine – Fold the ricotta mixture into the dry ingredients, then gently fold in egg whites until just combined. Batter will be thick and airy.
Cook – Heat a non-stick pan over medium heat with a little butter/oil. Pour ¼ cup batter per pancake. Cook 2–3 minutes until golden, flip, and cook another 2 minutes.
Serve – Stack warm pancakes and top with berries, honey, or yoghurt.