With its delicate, creamy texture and mild, milky flavor, ricotta (alongside high quality free-range eggs) adds a lusciousness to this pancake batter that is unparalleled, elevating the dish from a simple short stack to a beautiful meal. With a sprinkle of raspberries and all your favorite toppings, these pancakes are worth making again and again!
To make the pancakes:
- In a large mixing bowl combine flour, sugar, baking powder, baking soda.
- Separate egg yolks from whites. Place the whites into a large bowl and beat at high speed with an electric mixer until stiff peaks form.
- In another bowl, whisk egg yolks with kefir, vanilla, and ricotta, then pour it to dry ingredients. Mix well and add the lemon zest.
- Gently fold in the egg whites into the batter, then mix in the raspberries.
- Cook covered on a preheated skillet with butter or oil for a minute on each side until golden and fluffy. Serve with your favorite toppings and enjoy!
