Zesty Lemon Ricotta Fluff Pancakes
Start your day with a delightful stack of Zesty Lemon Ricotta Fluff Pancakes! These sumptuous pancakes, featuring a rich blend of creamy ricotta and tangy sour cream, are perfectly elevated with zesty lemon and a hint of sweetness. Available exclusively at the charming Nutmeg Inn in Wilmington, Vermont, these pancakes can now be enjoyed in the comfort of your own home. Serve them warm with a drizzle of authentic Vermont maple syrup for an unforgettable breakfast experience that balances delightful flavors with a light and fluffy texture.
3-4 servings (10-12 pancakes)
Servings
245
Calories
12
Ingredients
Ingredients
Whole milk ricotta cheese
1 cup (none)
Sour cream
1/3 cup (none)
Cake flour
3/4 cup (sifted)
Buttermilk or milk
3/4 cup (none)
Large eggs
4 (separated)
Sugar
1 tablespoon (none)
Melted butter
1 tablespoon (none)
Pure vanilla extract
1 teaspoon (none)
Lemon zest
1 1/2 teaspoons (freshly grated)
Baking powder
1 1/2 teaspoons (none)
Cinnamon
a pinch (none)
Salt
a pinch (none)
Instructions
1
In a large mixing bowl, whisk together the ricotta cheese, sour cream, melted butter, vanilla extract, buttermilk (or milk), and the egg yolks until the mixture is smooth and well combined.
2
Add the sugar, cinnamon, salt, and lemon zest to the mixture, stirring until just incorporated.
3
Sift the cake flour and baking powder over the wet ingredients and gently fold until just blended, being careful not to over-mix.
4
In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter until no white streaks remain. If the batter is too thick, gradually add more milk until it reaches a pourable consistency.
5
Preheat a griddle or non-stick skillet over medium heat to 375°F (190°C). Lightly grease the surface with a small amount of butter or cooking spray.
6
Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes or until golden brown.
7
Repeat with the remaining batter, stacking the pancakes on a warm plate as they are cooked. Serve hot with maple syrup or your favorite toppings.
Nutrition Information
10g
Fat
28g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Lemon Ricotta Fluff Pancakes?
These are sumptuous pancakes featuring a rich blend of creamy ricotta, tangy sour cream, and zesty lemon for a light and fluffy breakfast.
Where does this recipe originate?
This recipe is inspired by the signature pancakes served at the Nutmeg Inn in Wilmington, Vermont.
How many pancakes does this recipe make?
The recipe produces approximately 10 to 12 pancakes, serving 3 to 4 people.
What is the calorie count for these pancakes?
Each serving contains approximately 245 calories.
What type of flour is recommended?
Cake flour is used in this recipe to ensure a lighter, more delicate texture compared to all-purpose flour.
Why should I separate the eggs?
Separating the eggs allows you to beat the whites to stiff peaks, which are then folded in to create the signature fluffiness.
What is the ideal griddle temperature for cooking?
You should preheat your griddle or non-stick skillet to 375°F (190°C).
Can I use regular milk instead of buttermilk?
Yes, the recipe allows for either buttermilk or regular milk depending on your preference or availability.
How much lemon zest is required?
The recipe calls for 1 1/2 teaspoons of freshly grated lemon zest.
Why is sour cream included in the batter?
Sour cream adds moisture and a subtle tang that complements the lemon and ricotta perfectly.
What type of ricotta should I use?
Whole milk ricotta cheese is recommended for the richest flavor and best consistency.
How do I know when to flip the pancakes?
Flip them when bubbles appear on the surface and the edges look set, usually after 2 to 3 minutes.
What is the best way to serve these pancakes?
They are best served hot with a drizzle of authentic Vermont maple syrup.
How do I prevent the pancakes from becoming tough?
Gently fold the dry ingredients until just blended and avoid over-mixing the batter.
What if my batter is too thick to pour?
If the batter is too thick, you can gradually add more milk until it reaches a pourable consistency.
Do I need to sift the flour?
Yes, sifting the cake flour and baking powder helps prevent lumps and ensures a smooth batter.
How long does it take to cook the second side?
The second side typically takes 1 to 2 minutes or until golden brown.
Is there cinnamon in this recipe?
Yes, a pinch of cinnamon is added to provide a hint of warmth to the flavor profile.
How much fat is in one serving?
There are 10 grams of fat per serving in this recipe.
What is the protein content?
Each serving provides 7 grams of protein.
How much sugar is in the batter?
The recipe uses 1 tablespoon of sugar.
What amount of vanilla extract is needed?
Use 1 teaspoon of pure vanilla extract for optimal flavor.
What should the egg whites look like before folding?
They should be beaten until they form stiff peaks.
How much batter should I use for each pancake?
Use about 1/4 cup of batter for each pancake.
Can I use cooking spray on the griddle?
Yes, you can lightly grease the surface with either butter or cooking spray.
What are the total carbohydrates per serving?
There are 28 grams of carbohydrates per serving.
How much baking powder is used?
The recipe requires 1 1/2 teaspoons of baking powder.
Is it okay to have white streaks of egg white in the batter?
No, you should fold the egg whites until no white streaks remain, but be careful not to deflate them.
How much butter is needed for the batter?
The recipe calls for 1 tablespoon of melted butter.
Can I make these pancakes at home?
Yes, while they are a specialty of the Nutmeg Inn, this recipe is designed for home preparation.