In Our Kitchen: Lemon Ricotta Pancakes

Make for a delicious Saturday morning.

Lemon Ricotta Pancakes

3/4 cup all-purpose flour
1 tablespoon baking powder (reduce to 3/4 tablespoon at high altitude)
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced

Butter, for griddle

Garnish: Sliced, fresh fruit and/or berries, such as peaches and blueberries.
Drizzle of butter, honey, spoonful of (raspberry) jam.  Sprinkle of nutmeg and cinnamon.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the ricotta, eggs, milk, lemon juice, and zest in a large bowl. Whisk the flour mixture into the ricotta mixture until just combined. Brush a hot griddle/cast iron pan with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on low heat till bubbles form on the surface of the batter; flip with a spatula and cook until the second side is light golden brown.


In the meantime, slice and rinse fruit for garnish; sauté in a pan over low heat with a thin wedge of butter, spoonful of honey, and dollop of raspberry jam.  Add a sprinkle of nutmeg and cinnamon to taste.

Serve immediately, while piping hot, for maximum ricotta-filled goodness.

Based on and modified from Bobby Flay‘s recipe.

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