Lemon Verbena Ricotta Pancakes

These Lemon Verbena Ricotta Pancakes offer a sophisticated twist on a classic breakfast staple. The ricotta cheese creates an exceptionally tender, moist crumb, while the fresh lemon verbena and zesty lemon rind provide a bright, floral aroma that feels both elegant and comforting. These pancakes are light yet satisfying, with a golden-brown exterior and a soft, pillowy interior. They are perfect for a leisurely Sunday brunch, a special weekend morning, or when you want to elevate a simple weekday breakfast. The subtle sweetness pairs beautifully with fresh berries or a light dusting of powdered sugar.

Cuisine: Global

Courses: Breakfast

Difficulty: Advanced

Servings: 6

Calories: 268.7

Dietary: Vegetarian

Description

These Lemon Verbena Ricotta Pancakes offer a sophisticated twist on a classic breakfast staple. The ricotta cheese creates an exceptionally tender, moist crumb, while the fresh lemon verbena and zesty lemon rind provide a bright, floral aroma that feels both elegant and comforting. These pancakes are light yet satisfying, with a golden-brown exterior and a soft, pillowy interior. They are perfect for a leisurely Sunday brunch, a special weekend morning, or when you want to elevate a simple weekday breakfast. The subtle sweetness pairs beautifully with fresh berries or a light dusting of powdered sugar.

Ingredients

2/3 cup Ricotta cheese
2 lg Eggs; separated
1/4 cup Low-fat milk
6 tablespoon All-purpose flour
2 teaspoon Sugar
1/4 teaspoon Baking powder
1/8 teaspoon Salt
1 tablespoon Julienne lemon rind; chopped
1 teaspoon Finely minced lemon verbena
2 teaspoon Vegetable oil

Directions

1
Place ricotta cheese in a paper coffee filter set in a strainer over a bowl.
2
Cover with plastic wrap and refrigerate overnight to drain excess whey.
3
The next morning, discard the whey collected in the bowl.
4
In a food processor or blender, process egg yolks and drained ricotta cheese until smooth.
5
Add milk, flour, sugar, baking powder, and salt; process until completely blended.
6
Transfer batter to a bowl and gently fold in chopped lemon rind and minced lemon verbena.
7
In a clean mixing bowl, beat egg whites until stiff but still moist peaks form.
8
Gently fold the beaten egg whites into the pancake batter until just combined.
9
Heat vegetable oil in a large nonstick skillet over medium heat.
10
Drop batter by 1/4 cupfuls onto the skillet.
11
Cook until tops are bubbly and look dry, about 2-3 minutes.
12
Flip pancakes and cook the second side until golden brown, about 1-2 minutes.
13
Repeat with remaining batter, adding more oil if necessary.
14
Serve immediately while warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 268.7kcal

% Daily Value *
Total Fat 13.6g21%
Saturated Fat 5.6g28%
Cholesterol 209.6mg70%
Sodium 755.3mg32%
Total Carbohydrate 22.6g8%
Dietary Fiber 0.7g3%
Sugars 5.2g
Protein 13.7g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Draining the ricotta overnight ensures the pancakes are dense with flavor but not soggy. If short on time, you can drain the ricotta for at least 2 hours, though overnight is ideal.

Be gentle when folding in the egg whites to maintain the airy texture of the pancakes. Overmixing will deflate the batter.

If fresh lemon verbena is unavailable, you can substitute with a small amount of lemon zest and a drop of vanilla extract, though the flavor profile will differ.

These pancakes are best served fresh. If you must store leftovers, keep them in an airtight container in the refrigerator for up to 2 days and reheat in a toaster oven or skillet.

Keywords: lemon verbena, ricotta pancakes, fluffy pancakes, breakfast recipe, citrus breakfast, herbal pancakes, vegetarian breakfast, weekend brunch, light pancakes, cheese pancakes, fresh lemon rind, egg white folded, nonstick skillet, golden brown, morning meal, easy breakfast, delicate flavor, soft texture

Read it online: https://www.chefs-mate.com/recipe/lemon-verbena-ricotta-pancakes/