Lemon Ricotta Pancakes
Make it a Moment
Light, fluffy, and delicately rich, these lemon ricotta pancakes bring together fresh citrus brightness and creamy texture. Finished with a dusting of powdered sugar and warm maple syrup, they pair beautifully with the crisp acidity, fine bubbles, and citrus-driven elegance of our 2022 Blanc de Noir – Late Disgorged.
Ingredients
For the pancakes
For serving
Directions
Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine the wet ingredients: In a separate bowl, whisk together the egg yolks, milk, ricotta, lemon juice, lemon zest, vanilla, and melted butter until smooth.
Make the batter: Add the wet ingredients to the dry ingredients and stir gently until just combined.
Whip the egg whites: In a clean bowl, beat the egg whites until soft peaks form. Gently fold into the batter to create a light, airy texture.
Cook the pancakes: Heat a lightly buttered skillet or griddle over medium heat. Pour about ¼ cup of batter per pancake onto the pan. Cook for 2–3 minutes, until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden.
Serve: Stack the pancakes and finish with powdered sugar, warm maple syrup, and a touch of fresh lemon zest.
Wine Pairing: 2022 Blanc de Noir – Late Disgorged: The fresh lemon zest in these pancakes highlights the wine’s bright citrus and green apple notes, while the ricotta adds a soft richness that mirrors its subtle brioche character. A drizzle of maple syrup brings just enough sweetness to balance the wine’s crisp acidity, while the fine bubbles keep the pairing light and refreshing.
An effortless pairing for spring brunch, Easter morning, or a relaxed weekend at the table.