Ricotta and lemon pancakes for breakfast or brunch need no introduction. I can't even count the number of times I've made them and can't imagine the number of times I will keep on preparing this delicious, airy, fluffy, citrusy dish. I'm in love with ricotta and when I discovered I can add it to pancakes, without transforming them into something yucky (as my boys would say), I felt very pleased with myself. Ricotta is rich in protein and calcium, great for growing bodies, has less fat and salt than other types of cheese and is lower in calories. And the pancakes become queens when you add this versatile, sweet in taste and smooth ingredient.

Let's dive together into the weekend with a boost of energy and a big smile while enjoying every last bite of my Zelidecious Ricotta and lemon pancakes for breakfast!

Ingredients for 2:

• 250 gr. ricotta
• 25 gr. flour
• pinch of salt
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 2 eggs, yolks and whites separated 
• 10 gr. melted butter
• zest and juice from 1/2 lemon
• 1/2 vanila powder or essence
• fresh fruits to serve
• maple syrup to serve

Method:

1. Beat the egg whites until foam with a hand mixer.
2. In a large bowl, combine the ricotta with the egg yolks, melted butter, zest and lemon juice, vanilla. 
3. In another bowl, mix together the flour, salt, baking powder and bicarbonate. 
4. Add the flour mix to the ricotta mix and incorporate gently. 
5. Add 1/3 of the egg whites into the batter and mix slowly with a whisk, repeat with the second third and end with the last one, still slowly so the batter will remain airy.
6. Preheat a non stick pancake maker/griddle or a pan on medium heat (if you don't have nonstick pan, use a little oil/butter before frying the pancakes).
7. Using a big spoon or small ladle, scoop batter into small circles and fry on each side around 1-2 min. or until bubbles appear.
8. Serve warm with fresh fruits and maple syrup.