Claire Saffitz Makes the Fluffiest Lemon Ricotta Pancakes

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 tablespoons Cornstarch (helps set the structure)
• 1 teaspoon Baking Powder
• 1/4 teaspoon Kosher Salt
• 2 tablespoons Unsalted Butter (melted; plus extra for greasing the pan)
• 1 cup Whole‑Milk Ricotta (strained for 1–2 hours to remove excess liquid)
• 5 Large Eggs (room temperature; whites and yolks separated)
• 1/4 teaspoon Cream of Tartar (stabilizes the whipped egg whites)
• 1/4 cup Granulated Sugar (added to egg whites for a finer, more stable foam)
• 2 teaspoons Vanilla Extract
• 1 Lemon (zested (fine microplane zest))
• to taste Powdered Sugar (for serving)

Instructions

1. Strain the Ricotta

   Place the ricotta in a fine‑mesh strainer set over a bowl and let it drain for 1–2 hours until excess liquid is removed.

   Time: PT2H

2. Sift Dry Ingredients

   In a small bowl, combine 1 cup sifted all‑purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, and 1/4 tsp kosher salt. Sift them together through a mesh strainer back into the bowl.

   Time: PT5M

3. Separate Eggs

   Separate the five large eggs, placing the whites in a clean, dry metal or glass bowl and the yolks in a separate bowl.

   Time: PT5M

4. Mix Wet Ingredients

   To the yolk bowl add the strained ricotta, 2 tbsp melted butter, the zest of one lemon, and 2 tsp vanilla extract. Whisk until smooth.

   Time: PT5M

5. Whip Egg Whites

   Add 1/4 cup granulated sugar and 1/4 tsp cream of tartar to the egg whites. Using a hand mixer, start on medium‑low speed, then increase to medium‑high, whipping until firm peaks form (glossy, but not dry).

   Time: PT7M

6. Fold the Batter

   Add half of the sifted dry mixture to the ricotta‑yolk mixture and gently fold. Then add about one‑third of the whipped whites and fold again. Repeat with the remaining dry mixture, then fold in the final third of whites, leaving a few streaks for texture. Do not over‑mix.

   Time: PT8M

7. Preheat the Skillet

   Place the 10‑inch non‑stick skillet over low heat. Add just enough butter (≈½ tbsp) to coat the surface.

   Time: PT3M

8. Cook First Side

   Scoop a heaping ¼‑cup of batter into the skillet (you can fit about four at a time). Cover with the lid and cook for about 5 minutes, or until the surface looks matte and no batter sticks to a fingertip.

   Time: PT5M

9. Flip and Finish

   Carefully slide a metal spatula under each pancake, flip, replace the lid, and cook another 3–4 minutes until fully set and lightly golden.

   Time: PT4M

10. Repeat for Remaining Batches

    Add a little more butter to the pan, repeat steps 8‑9 for the remaining batter, adding a splash of water before covering each batch to ensure even steaming.

    Time: PT10M

11. Serve

    Transfer pancakes to a serving plate, dust generously with powdered sugar, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

124

Protein

5 g

Carbohydrates

15 g

Fat

5 g

Fiber

0.5 g