Meyer Lemon Ricotta Pancakes

I absolutely love brunch. I'm constantly experimenting with different recipes (expect Chai French Toast next!). I also love hosting guests. As you can tell, both of these loves marry together pretty well.

I want my home to feel like a comfortable bed and breakfast where guests are welcomed with little scented soaps and toilettries and freshly laundered linens. In the morning, I greet guests with a beautiful delicious breakfast spread. Here is one of the recipes that I recently made for a house guest. It's citrus season and the farmer's market is full of unbelieveably beautiful fragrant meyer lemons. I couldn't resist making these. The citrus flavor is vibrant and enhanced by the lemon curd. The egg whites lend a fluffiness to the pancakes and the ricotta adds a richness.



Meyer Lemon Ricotta Pancakes

2 large eggs, separated
1 1/3 cups milk
1/3 cup ricotta cheese (low fat or skim)
1 tablespoon grated Meyer lemon zest
1/3 cup lemon curd
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt

(1) Mix flour, sugar, baking soda and salt.
(2) In a separate bowl, whisk egg whites until peaks form.
(3) In a separate large mixing bowl, whisk milk, egg yolks, lemon zest, and lemon curd. Fold in ricotta cheese and dry mixture.
(4) Gently fold in egg whites into the egg yolk mixture.
(5) Heat a non-stick pan. When hot, dot some butter into the pan. I measure pancakes using an ice cream scoop. This ensures perfect round pancakes every time. Cook until lightly brown on each side.

Enjoy!