Posted by: Jonjon | January 29, 2010

Pancakes – Ricotta lemon Pancakes egg, sugar, salt, lemon zest, ricotta, flour 9/10 January 10 2009


3 eggs, separated

3 tablespoons sugar

1 pinch kosher salt

Finely grated zest of 1 large Meyer lemon

1 cup homemade ricotta (store-bought works fine)

1/2 cup flour

Jam and/or maple syrup, for serving


1. In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, and flour.

2. In another bowl, using an electric mixer on medium-high speed or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.

3. Heat 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter to the pans, enough to coat the bottom.

4. Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is.

5. Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.

6. Serve at once on warm plates with jam or maple syrup


Easy to make, and also full of flavor. I used butter and a skillet and it didn’t stick to the bottom which was good. The flavor was slightly creamy and sweet


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