Lemon-Ricotta Pancakes

By: Marge Perry & David Bonom

  • Yield:

    12 Pancakes

  • Cuisine:


  • Course:



2/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup part skim ricotta cheese
3 eggs separated
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1/4 cup milk


  1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl; stir well. Combine ricotta cheese, egg yolks, lemon juice, lemon zest and milk; add to flour mixture, stirring until smooth. In a clean bowl beat egg whites to stiff peaks. Stir one-quarter of the egg whites into the ricotta mixture. Gently fold the remaining egg whites into the ricotta mixture with a rubber spatula.
  2. Spoon a scant 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.