These light and fluffy lemon ricotta pancakes are accompanied by an easy blackberry sauce. Freeze the leftovers for pancakes anytime!
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
Separate egg whites and yolks; place whites in another clean medium bowl, and place yolks in a large bowl. Add the ricotta, milk, lemon zest, lemon juice and sugar to the large bowl with the yolks and whisk together until smooth.
Stir the dry ingredients into the large bowl with the wet ingredients until just combined and a smooth batter is formed. Do not over-mix.
With a hand mixer, or stand mixer with the whisk attachment, beat egg whites on medium to high speed until stiff peaks form, 3-5 minutes depending on the speed (for photos of the different stages of egg whites, see this post).
Fold the egg whites into the batter with a spatula gently until there are no streaks of white. Batter will be fluffy!
Heat a griddle pan or large skillet over medium heat. Grease with butter or oil and drop batter by 1/4 cup measure onto the hot griddle. Cook until bottoms are golden brown, about 3-4 minutes, then flip and cook 2-3 minutes more or until golden. Remove to a large plate.
Repeat with remaining batter until no batter remains. Serve warm with the blackberry sauce.
In a medium saucepan, combine blackberries, sugar, cornstarch, and lemon juice and bring to a boil over medium-high heat. Lower the heat to a simmer and keep stirring and crushing the berries with a wooden spoon for about 5-8 minutes, until sauce thickens and coats the back of a spoon. Keep warm and serve with the pancakes.
Loosely adapted from Bobby Flay
Leftover pancakes can be stored in the refrigerator for a few days, or freezer for longer storage. My personal preference is to wrap individual portions, i.e. 2-3 pancakes, in plastic wrap, then store them in the freezer in a freezer storage bag and reheat in the microwave on busy mornings when you want a special breakfast.