Lemon Ricotta Pancakes

Ricotta for tenderness, whipped whites for lift, MOC Lemon Oil in place of butter. The oil is the flavor, not the medium.

Makes 12. 25 minutes.

Ingredients

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup sugar
• Zest of 2 lemons
• 2 large eggs, separated
• 3/4 cup whole-milk ricotta
• 1/2 cup buttermilk
• 3 tbsp MOC Lemon Oil, plus more for the pan and to finish
• 1 tsp vanilla extract
• Honey or maple syrup
• Fresh berries and powdered sugar

Method

1. Whisk the flour, baking powder and salt.
2. Rub the sugar and lemon zest together until fragrant. Abrasion releases the zest oils into the sugar and distributes them through the batter.
3. Whisk in the yolks, ricotta, buttermilk, MOC Lemon Oil and vanilla.
4. Fold the dry into the wet to just combined. Lumps are correct.
5. Whip the whites to soft peaks. Fold through in two additions.
6. Brush a nonstick pan with the oil. Medium-low. Cook 1/4-cup portions 2 to 3 minutes per side.
7. Finish with honey and a further application of MOC Lemon Oil.

Why it works

• Whipped whites folded late provide mechanical lift that baking powder alone cannot.
• Olive oil keeps the citrus defined. Butter dairy solids round it off.
• Medium-low, not medium. Ricotta batter browns before the interior sets.