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Ricotta Pancakes

Ricotta cheese makes these Italian pancakes light, moist and utterly delicious.

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
1/2 cup plain flour
1 tablespoon sugar
Pinch salt
Zest of 1/2 lemon
1 1/2 cups ricotta cheese
4 farm fresh large eggs, separated
Butter, for griddle

Heat a nonstick griddle to medium-high heat.

Mix together the flour, sugar, salt, lemon zest, ricotta, and yolks in a large bowl until thoroughly combined.

Beat the egg whites in a separate bowl until stiff. Fold the egg whites into the ricotta mixture.

Spread some butter on the hot pancake griddle.

Ladle 1/2-cup size pancakes onto the hot griddle and cook for about 2 minutes per side, until golden. Keep pancakes warm in a low oven before serving.

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