breakfast
Ricotta Pancakes with Lemon and Rhubarb Syrup
A good pancake knows when to stay light. Ricotta gives these pancakes a tender, billowy texture that contrasts beautifully with the tangy rhubarb syrup. The syrup, simmered just until glossy, captures both sweetness and tartness alongside the lemon zest in the batter. Spring mornings call for this combination, especially as the first stalks of rhubarb appear in the market.
Whisking the egg whites separately and folding them in ensures an airy lift that makes these pancakes special. The syrup can be made in advance and warmed before serving, or it holds perfectly at room temperature for a few hours when entertaining.
Do Ahead
The rhubarb syrup can be prepared up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.
Ingredients
- 1 cup fresh ricotta cheese
- 3 large eggs, separated
- 3/4 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 tbsp unsalted butter, for the pan
- 1/2 lb rhubarb, trimmed and sliced into 1/2-inch pieces
- 1/2 cup granulated sugar (for syrup)
- 1/4 cup water
- Juice of 1/2 lemon
What Done Looks Like
The pancakes are ready to flip when bubbles form around the edges and the undersides are golden brown. Don’t wait too long or the tops will set and be harder to flip cleanly.
Instructions
- 01 In a small pot, combine the rhubarb, 1/2 cup sugar, water, and lemon juice. Simmer over medium heat, stirring occasionally, until the rhubarb softens and the syrup thickens slightly, about 8–10 minutes. Remove from heat and set aside.
- 02 In a large mixing bowl, whisk together the ricotta, egg yolks, milk, 1/4 cup sugar, vanilla, and lemon zest until smooth.
- 03 In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the ricotta mixture until just combined—don’t overmix.
- 04 In a clean bowl, whisk the egg whites until soft peaks form. Using a spatula, fold the whites into the batter in two additions, being gentle to keep the batter airy.
- 05 Heat a nonstick or cast-iron skillet over medium heat. Add the butter and swirl to coat the pan. Drop the batter in 1/4-cup spoonfuls, smoothing into circles if needed.
- 06 Cook until the pancakes puff and small bubbles form around the edges, about 2–3 minutes. Flip carefully and cook the other side until golden, another 1–2 minutes.
- 07 Transfer cooked pancakes to a warm plate or oven set to low heat. Repeat with remaining batter, adding more butter as needed.
- 08 Serve the pancakes stacked with warmed rhubarb syrup drizzled generously on top. Extra syrup can be passed at the table.
If It Goes Sideways
- Pancakes spread too thin and don’t lift—check that the egg whites were whipped to soft peaks and gently folded in.
- Rhubarb syrup becomes too thick—stir in a tablespoon of warm water at a time until it loosens to a pourable consistency.
- Pancakes burn before cooking through—drop the heat slightly and give the pan a quick wipe between batches to remove browned butter.
Nutrition (per serving) Estimated
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