Ricotta Pancakes with Honey Lemon Syrup

One of my favorite restaurants in Columbus, Northstar Cafe, serves amazing ricotta pancakes for breakfast.  I wanted to make breakfast for dinner the other night and those amazing ricotta pancakes crossed my mind; so I thought I would try and recreate them.  I had never made ricotta pancakes before this so I wasn't sure what to expect, but these were super easy and delicious!  I actually had leftovers in the morning for breakfast and thought they tasted even better the next day.

 

Fluffy Ricotta Pancakes
Source: The Kitchn
Yields 8 pancakes

Ingredients
1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch of salt
3/4 cup milk
3 eggs, divided
1/2 teaspoon vanilla

Directions 
Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.

Whisk together flour, baking powder, sugar, and salt in a bowl.  Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.

Beat the egg whites in an electric mixture until stiff.  Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.  Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining egg whites.

Heat a griddle over medium-high heat, an brush the surface with butter.  Use a ladle or measuring scoop (I used a 1/3 cup measure) to pour batter onto the griddle.  Cook pancakes for about 3 to 4 minutes, then flip, cooking until both sides are golden brown.

Serve with Honey Lemon Syrup.

Honey Lemon Syrup
Source: Me!

Ingredients
1/4 cup honey
1/4 cup pure maple syrup
1 tablespoon fresh lemon juice
pinch of salt 

Directions
Combine honey and maple syrup in microwave safe bowl and heat for about 30 seconds or until very warm.  Add lemon juice and salt and stir.  Serve over pancakes and enjoy!