Einkorn Ricotta Pancakes


3/4 cup whole milk ricotta

3 eggs, separated

1 tbs maple syrup

1 cup + 2 tbs einkorn flour

1/2 tsp baking powder

1/4 tsp salt

Zest of half a lemon


  1. Place the ricotta in a square of cheesecloth and squeeze out the excess liquid.
  2. Combine the drained ricotta in a bowl with the egg yolks, milk and maple syrup.
  3. In a separate bowl, stir together einkorn flour, baking powder, salt and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Use a hand mixer or stand mixer with a whip attachment, beat the egg whites until stiff.
  6. Spoon one quarter of the eggs whites into the pancake batter and stir until incorporated to lighten up the batter.
  7. Fold in the remaining egg whites.
  8. Heat griddle or skillet over medium low heat and grease with butter.
  9. For each pancake, pour 1/4 cup of the batter onto the griddle and cook on each side until golden, about 2 minutes per side.
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