BreakfastAmericanServes 4
Lemon Ricotta Pancakes
Fold, don't beat, a few lumps keep the pancakes light.
8.9
out of 10
8 cooking reviews · 88% would make again
Typically 20 min hands-on
Photo to come
Cook it
Method, 3 steps
20 min total
Whisk the ricotta, egg yolks, milk, and lemon zest, then fold in the flour with a pinch of salt.
Beat the egg whites to soft peaks and fold them through the batter in two additions.
Cook scant quarter-cupfuls on a buttered griddle over medium-low until set and golden, 2 to 3 minutes a side.
timer 3 min
Notes from the kitchen
Season in stages and taste before serving, the amounts here are a starting point, not a rule.
From people who cooked it
- 8/10 · Helen T. · would make again · changed it
Swapped half the flour for cornmeal. Kept the lemon. Lovely with blueberries.
- 9/10 · Wole A. · would make again
- 9/10 · Priya S. · would make again
- 8/10 · Daniel K. · would make again · changed it
- 9/10 · Lena M. · would make again
- 10/10 · Marco P. · would make again
- 9/10 · Elle R. · would make again · changed it
- 9/10 · Nia S.
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What Ruth Bergeron cooks it in
Commission-earning. Never affects scores or ranking.
Griddle or wide skillet
Room for three or four at once keeps breakfast moving.
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