Father’s Day breakfast

Yesterday morning, Connor pitched in to help me make a simple Father’s Day breakfast for his dad.

I was already working on an early afternoon dinner for 8, so I didn’t want it to be some big elaborate morning meal. These pancakes are about as light and fluffy as it gets.

Plus, with the two of us working together, it was a breeze to get on the table in less than 20 minutes.

Ricotta Lemon Pancakes

6 large eggs
Zest and juice of 2 lemons
1 cup flour
1/2 cup sugar
12 ounces whole milk ricotta cheese
8 tablespoons (1 stick) melted unsalted butter, plus more for the skillet
Pinch of salt

Powdered sugar
Mixed berries
Banana slices
Maple syrup

Separate the eggs, placing the yolks in a large bowl and the whites in the bowl of a standing mixer.

Add the lemon zest and lemon juice to the egg yolks and use a whisk to beat them together.

In a medium bowl, whisk together the flour and sugar. Add to the egg mixture and stir with a rubber spatula just until the batter comes together. Stir the ricotta but do not overmix.

Slowly stir in the melted butter, and once again, take extra care to not overmix.

In the standing mixer whip the egg whites with a pinch of salt until they form stiff peaks.

Just before cooking, gently fold the whites into the batter.

In a preheated nonstick skillet or griddle over medium heat, add a little butter. Pour a scant 1/4 cup of batter into the pan for each pancake.

Cook the pancakes until they are golden brown and the edges have started to brown.  Turn over and cook until golden brown and cooked through.

To serve, sprinkle with powdered sugar, top with berries and banana, then drizzle with syrup.

Makes 12 to 15 pancakes