I like fruit, and in particular, I like citrus. I also really like the lemon ricotta cookies that I make periodically, so when I saw an episode of America’s Test Kitchen where they made Lemon Ricotta Pancakes, I decided to try them.

Because this recipe comes from ATK,  no direct link exists to their website due to it being behind a paywall. Suffice to say, I can tell you that there’s lemon, ricotta, and egg whites in the batter, the egg whites being a key part of the structural integrity and fluffiness of the final product. The pancakes also come with an apple-cranberry compote, which take the place of syrup.

I really liked these pancakes. I mean, the combination of lemon and ricotta was already a winner for me, but these pancakes were also good in their own right. The egg foam created from the egg whites in the recipe kept them nice and fluffy (even after being frozen and reheated), and the compote paired very well with them. I would make these again, possibly even for company (if I ever had anybody come over).