I would like to try adding lemon zest and/or lemon juice directly to the batter instead of using the lemon compound batter. Should the lemon be added in any specific order and is any other recipe adjustments required?

Thanks!

To get the most flavor, I'd add lemon zest instead of lemon juice. Add the zest to the ricotta mixture before folding it into the whipped egg whites; about 1/2 to 1 teaspoon should be plenty, but really, it's to suit your own tastes. Just make sure to be ready with a hot pan before folding everything together. (If you want to try it with a bit of lemon juice, just use less milk). Enjoy!

I think this is a never to fail recipe!! I love adding ricotta in my pancakes so that the pancakes are much lighter!!

Love it!

could you use whole wheat flour instead of white?

I am going to refer to Kimberley on this one.

The texture of the pancakes will obviously be denser if using whole wheat flour. I haven't tried substituting it myself, but because there is such a small amount, they will probably be fine. If you don't like the texture of the pancakes though, next time, try using half all-purpose and half whole wheat.

For most batter recipes that call for all-purpose flour, usually no more than half should be substituted with whole wheat to ensure good results. Hope this helps.

We have wheat allergies. For this recipe, what substitution would you recommend? Spelt, Kamut....?

Thanks in advance

Gluten-free baking can be tricky as there is no exact substitute for wheat flour. Recipes made with wheat free alternative flours will wind up being very different in flavor and texture.

That being said, there are some things you can try. Here is some information and ideas on using alternative flours. Good luck!

Just want to extend a warm Thank You for answering my question so quickly. I really appreciate it. I'm checking out your suggestion right away.

i have been using a product with Ultragrain and it is great! it has a whole wheat taste and a white texture i have found it at costco it is what saralee is using for there whole grain white

Absolutely tasty and easy. I am planning to refrigerate extra batter. How long will it last?

Storing the extra batter is not ideal. The beaten egg whites will lose their volume and have an impact on the pancakes once cooked. It is best to cook them off and eat them hot. You can store them after cooking, but they will obviously lose some quality. Cheers!

I seem to recall reading that everything used when whipping egg whites should be fresh cold out of the fridge. But this recipe says to make sure the egg is warm before proceeding. Or am I confusing whipped egg whites with whipped cream?

Room temperature, or even warm eggs whites are what you are looking for. This makes for stronger egg whites that will stretch to a higher volume. Cheers!

Ok, thanks. I think learning the chemistry of cooking is more challenging than learning the manual techniques.

Great recipe, somebody asked about doing it with whole wheat flour. We tried it last night and it was so good, I am making it again tonight.