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Lemon Ricotta Buckwheat Pancakes

October 20, 2010

Being torn between making my favorite ricotta pancakes or something more wholesome for breakfast, I ended up giving the original recipe a healthy makeover.  I did this by substituting some of the white flour with buckwheat and adding in the lemon to give it some zing…and I’m happy to say that the combination worked beautifully.  The pancakes were just as fluffy but had a more noticeably nuttier flavor that complemented the black fig topping and resulted in an earthy nourishing breakfast.

Lemon Ricotta Buckwheat Pancakes

adapted from my Blueberry Ricotta Pancake Recipe

  • 1/3 cup ricotta
  • 1/3 cup milk
  • 1 egg, separated
  • 1/12 cup sugar
  • 1/4 cup cake flour
  • 1/4 cup buckwheat flour
  • zest & juice of 1/4 of a lemon
  • 1/3 Tb baking powder
  • pinch salt
  • handful of figs (I used 2 per pancake), sliced

1) In a large bowl, whisk ricotta, milk, egg yolks, lemon zest & juice and sugar until smooth. 

2) Sift together the flours, baking powder & salt over the ricotta mixture.  Stir with wooden spoon till just combined.

3) Beat egg whites until soft peaks form (in a seperate bowl).

4) Fold in 1/3 of the egg whites into the ricotta mixture (use spatula).  Once incorporated, very gently fold in the remaining egg whites.

5) Preheat griddle over medium heat.  Spray with nonstick cooking spray or brush with butter.  Ladle 1/3 cup batter per pancake.  Cook till bubbles form on top, 1-2 minutes.  Flip and cook for another minute till pancakes are golden.

Top with sliced figs & drizzle with maple syrup

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