Lemon Pancakes just scream summer, these are very light a fluffy pancakes that will make anyone happy.
- 3 large eggs separated
- 2 cups buttermilk
- 1/2 cup sugar
- 1 cup ricotta cheese
- 1 3/4 cups All-Purpose Flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp lemon zest the grated rind of 1 large lemon
- 1/2 tsp salt
- 1 tsp lemon juice
In a medium-sized mixing bowl, beat together the egg yolks, lemon juice, buttermilk, sugar, and ricotta cheese.
Add the flour, baking soda, baking powder, lemon zest, and salt, stirring to thoroughly combine.
In a separate bowl, beat the egg whites until stiff but not dry, and gently fold them into the batter, stirring till no streaks of white remain.
Heat a lightly greased griddle or skillet over medium heat until hot enough to immediately evaporate a drop of water; about 350°F. Drop the batter, by quarter-cupfuls, onto the heated griddle. A muffin scoop works very well here. Use the back of the scoop (or a spoon) to gently spread the cakes into circles.
Cook for about 2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes over. Cook for about 1 1/2 minutes on the second side. They should be a very light golden brown when finished.
1⅓ cup sugar
⅓ cup brown sugar
⅔ cup water
peel of one lemon
Prepare glaze by placing sugars and water in a pan, and heating over high heat, stirring occasionally. Remove peel from lemon in large chunks, and add it to the sugar glaze.
Bring to a boil, and let boil 1-2 minutes for thin glaze, 3-4 minutes for thicker glaze.
Remove lemon peel pieces and discard.