Lemon-Ricotta Pancakes

Lemon-Ricotta Pancakes

Lemon-Ricotta Pancakes is rated 4.9 out of 5 by 8.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4

A fresh cheese with a slightly sweet flavor, ricotta is produced from whey drained off while making other cheeses, such as mozzarella and provolone. It lends a delicate texture to these melt-in-your-mouth pancakes. Serve with raspberry sauce, if desired.

Ingredients:

  • 1 cup ricotta cheese
  • 1 cup milk
  • 3 eggs, separated
  • 1/4 cup sugar
  • Zest and juice of 1 lemon
  • 1 1/2 cups cake flour
  • 1 Tbs. baking powder
  • 1/4 tsp. salt

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Directions:

In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.

Williams-Sonoma Kitchen.

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Rated 5 out of 5 by from Five-Star Dining at Home I first had Lemon-Ricotta Pancakes at The Four Seasons Hotel. This recipe is just as good. Preparing them was not as complicated or labor-intensive as the description suggests. I used part-skim cheese to cut back on the fat without compromising the taste or texture. They pair well with maple syrup or a puree of fresh raspberries garnished with fresh mint leaves. If you want to impress guests, make these.
Date published: 2020-01-27
Rated 5 out of 5 by from Lightest, fluffiest, best pancakes ever! We have been making these pancakes for years. They always turn out perfect -- light, fluffy, and delicious. The only change we make is that we add fresh blueberries to the batter. We top our lightly brown wonders with a shake of powdered sugar and real maple syrup. Then we serve them with a side of vanilla Greek yogurt dotted with strawberries, blackberries, and bananas. A cup of tea completes our delightful Sunday breakfast!
Date published: 2018-07-15
Rated 5 out of 5 by from Over the top richness and beauty Makes me think of brunch in a palace. I subbed erythritol for sugar and even though my egg whites didn't form peaks, it didn't matter whatsoever. I tossed in a handful of raspberries and blueberries and on a few sprinkled on a tablespoon of spicy citrus chocolate and flipped them. Mixed some maple syrup with lemon curd. Yeah, it was outrageous. The recipe took on my alterations and still shone beautifully. Made a mountain.
Date published: 2015-05-16
Rated 5 out of 5 by from Best pancakes ever! I followed the recipe exactly as this was the first time I made them. The pancakes are light, fluffy, and delicious by themselves. I used a little lemon curd on top and they were even better.
Date published: 2015-04-25
Rated 4 out of 5 by from Not as complicated as it looks! I made this recipe gluten free by simply substituting GF flour in the recipe. In my search for a "gluten free lemon ricotta pancake recipe" I came across flourless versions, but I wanted to emulate the pancakes of one of my favorite breakfast restaurants so I decided to adapt a normal recipe. When we make GF pancakes the best results come from using a recipe which uses the same method of folding in beaten egg whites (to make up for lacking gluten), so I knew this would be the one to go with. I used homemade fresh ricotta and these were OUTSTANDING! However, next time I will add more lemon, as the flavor didn't come through as strongly as in the restaurant pancakes I was emulating. Served with butter and powedered sugar and a side of turkey bacon, yum!
Date published: 2013-06-16
Rated 5 out of 5 by from Delicious! I doubled this recipe and used lemon sugar for a topping. I even substituted half whole wheat flour the second time and they were just as good as the first batch!
Date published: 2013-05-22
Rated 5 out of 5 by from These were spectacular! I decided to make these this morning to use up some ricotta that needed to be eaten. I thought it would be a nice thing for the children to try, and maybe I'll have one as well. I don't usually like pancakes, but I LOVED these. I enjoyed them with vanilla yogurt and fresh berries. The recipe was straightforward and works well, even if you don't get the egg whites to soft peak.
Date published: 2012-07-19
Rated 5 out of 5 by from Mother's Day Home Run My wife asked for lemon ricotta pancakes for her Mother's Day breakfast. I picked this recipe because it looked complicated. Complicated usually means good. This recipe is especially good, and not as complicated as it appears on its face. My wife was happy. I felt like superdad for making yummy breakfast. My two year old and six year old boys loved them too. Definitely worth the effort.
Date published: 2012-05-13
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