Lemon Verbena Ricotta Pancakes

These ricotta pancakes take their cue from Italian breakfast tradition: drained ricotta folded into a batter lifted with whipped egg whites, finished with lemon zest and the floral herbal note of fresh lemon verbena. The overnight ricotta drain is what separates these from spongy diner-style pancakes; pulling the whey out concentrates the curd so the batter holds its shape and bakes up cloud-light instead of soggy.

Beating the egg whites to soft-stiff peaks (still moist, never dry) and folding them in gently keeps the batter airy. Drop spoonfuls onto a hot, lightly oiled skillet and wait until the surface is bubbly and dull before flipping; the second side cooks fast and burns easily if you walk away.

Serve right off the skillet with fresh berries, a dust of powdered sugar, or a drizzle of warmed maple syrup.

Pro Tips

• Don’t skip the overnight ricotta drain. Wet ricotta thins the batter and you’ll get pancakes that puff then collapse.
• Lemon verbena is delicate; mince it just before adding so the oils don’t fade in the bowl.
• Use a coffee filter inside the strainer for the ricotta drain; cheesecloth lets too much curd slip through.
• Cook over medium, not high. The egg-white-lifted batter scorches quickly and the centers stay raw if the pan is too hot.

Variations

• Swap finely minced fresh basil or rosemary for the lemon verbena for a more savory pancake.
• Stir blueberries or raspberries into the batter just before cooking for a fruit-studded version.
• Use lemon thyme if you can’t find verbena; the citrus note is similar though slightly more piney.