Ingredients
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1 cup (about 4 1/4 ounces) all-purpose flour
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½ cup (about 2 ounces) whole-wheat flour
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1 ½ teaspoons baking powder
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1 teaspoon kosher salt
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½ teaspoon baking soda
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4 large eggs, separated
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1 cup whole milk
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1 cup whole-milk ricotta cheese (such as Galbani)
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2 tablespoons pure maple syrup, plus more for serving
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2 teaspoons vanilla extract
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1 teaspoon grated lemon zest plus 2 tsblespoons fresh juice (from 1 lemon)
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1 cup cooked and cooled red quinoa
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Unsalted butter
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Fresh blueberries
Directions
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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.
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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.
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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 1/3 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.
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Divide pancakes evenly among plates; top with butter, maple syrup, and blueberries.
Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey