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Lemon-Ricotta Pancakes

Notes: This is our adaptation of Crest Cafe’s (San Diego, California) lemon-ricotta pancakes, which are served with fresh strawberries and bananas. Top the bananas with a sprinkling of grated lemon peel and offer warm maple syrup to drizzle over the fruit and cakes.

Lemon-Ricotta Pancakes

James Carrier
 1 1/2 cups all-purpose flour
 2 tablespoons sugar
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 1/2 cups buttermilk
 2 large eggs, separated
 1 tablespoon grated lemon peel
 1/3 cup part-skim ricotta cheese
  Salad oil
Step 1

In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.

Step 2

In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.

Step 3

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

Step 4

Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.

Nutrition Facts

Amount Per Serving
Calories 318Calories from Fat 21
% Daily Value *
Total Fat 7.6g12%

Saturated Fat 2.6g13%
Cholesterol 116mg39%
Sodium 759mg32%
Total Carbohydrate 48g16%

Dietary Fiber 1.4g6%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.