Sheet-Pan Lemon-Ricotta Pancakes
Reminiscent of an Italian lemon cheesecake, lemon-ricotta pancakes are a brunch menu favorite. This recipe spares you the task of standing at the stove flipping pancakes, instead employing a sheet pan and the oven, which makes this recipe ideal for effortless entertaining. Whipping the egg whites helps keep the pancakes light and fluffy, so the ricotta can add flavor without extra weight. A splash of almond extract and lemon zest are the perfect pair for brightness and a fantastic oomph of flavor. The large-format pancake feeds a crowd and tastes just as good hot, at room temperature or served as leftovers the next day. While it bakes, make the (optional) lemon whipped cream, a simple confection that turns this easy dish into a show-stopper.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 4tablespoons unsalted butter, melted, plus more for greasing
- 1cup whole milk
- 1lemon
- 2cups/256 grams all-purpose flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- ½teaspoon kosher salt
- 4large eggs
- 1pound whole-milk ricotta
- ½cup/100 grams granulated sugar
- 2teaspoons almond extract
- 1cup heavy cream
- ⅓cup powdered sugar
- 1lemon, zested (about 2 teaspoons)
Instructions
Step 1
Heat oven to 400 degrees and grease a 13-by-18-inch rimmed sheet pan with butter.Step 2
Pour milk into a large measuring cup and add zest and juice of 1 lemon (about 2 teaspoons of zest and 1/4 cup juice); set aside. The milk will begin to curdle.Step 3
In a large bowl, add flour, baking powder, baking soda and salt. Whisk and set aside.Step 4
Place two medium bowls next to each other. Separate eggs, placing the egg yolks in one bowl and egg whites in the other. With a hand mixer, beat the egg whites until stiff peaks form; set aside.Step 5
To the bowl with the yolks, add the curdled milk mixture, the ricotta, sugar, almond extract and the cooled, melted butter.Step 6
Place the hand mixer in the bowl with the yolk mixture (no need to rinse the mixer) and beat until creamy, about 1 minute. Slowly add the flour mix and stir until a smooth batter forms.Step 7
Add a large spoonful of the egg whites to the batter and mix to lighten. Then, carefully fold in the rest of the whites. The batter will increase in volume.Step 8
Pour the batter into the prepared baking sheet and shimmy the pan to spread the batter evenly. Bake for 15 minutes, until firm and slightly puffed.Step 9
While the pancakes bake, make the lemon cream, if using: Pour cream into a large bowl. Add powdered sugar and zest. Whip until pillowy peaks form, about 4 minutes.Step 10
Cut pancakes into squares and divide among plates. Serve lemon cream on top of pancakes, if using, and enjoy warm.