Quinoa Pancakes with Ricotta and Lemon

★★★☆☆

Prep: 30 mins Cook: None Serves: 6

Ingredients

1 cup all-purpose flour (about 4¼ ounces)
½ cup whole wheat flour (about 2 ounces)
1½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
4 large eggs, separated
1 cup whole milk
1 cup whole-milk ricotta cheese
2 tablespoons pure maple syrup, plus more for serving
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice (from 1 lemon)
1 cup cooked and cooled red quinoa
Unsalted butter for cooking and serving
Fresh blueberries for serving

Instructions

1. Whisk together all-purpose flour, whole wheat flour, baking powder, salt, and baking soda in a large bowl; set aside. Whisk together egg yolks, milk, ricotta, maple syrup, vanilla, and lemon zest and juice in a medium bowl. Whisk egg yolk mixture into flour mixture until just combined. Fold in quinoa.
2. Beat egg whites with an electric mixer fitted with a whisk attachment on medium speed until stiff peaks form, 1 to 2 minutes. Fold egg whites into quinoa mixture in 2 additions until just combined.
3. Heat an electric griddle to 375°F (or a large stainless-steel skillet over medium-low). Lightly grease griddle with butter. Working in batches, spoon about ⅓ cup batter per pancake onto griddle. Cook until sides look set and bottom is golden brown, about 3 minutes. Flip and cook until golden brown and cooked through, about 3 minutes; remove pancakes from griddle. Wipe griddle clean. Repeat process with remaining batter.
4. Divide pancakes evenly among plates; top with butter, maple syrup, and blueberries.

Choose a creamy, whole-milk ricotta for best results - the finer curd incorporates best into the batter, adding moisture and richness without a grainy texture. The whipped egg whites create extra light and fluffy pancakes. The nutty quinoa adds texture while lemon zest and maple syrup balance its slightly bitter flavor.