Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Berry Pancakes With Ricotta & Maple Syrup Recipe
    Lost? Site Map

    Berry Pancakes With Ricotta & Maple Syrup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Chef #1043754's Note:

    Great tasting pancakes with fruit. LOVE them!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      1. Working over a bowl, use a grater to zest the lemon, being careful not to remove any of the bitter white pith. Cut the zested lemon into wedges, and set them aside.
    2. 2
      2. Add the raspberries to the bowl containing the lemon zest. Stir in 1/3 c sugar, gently crushing the raspberries with a wooden spoon. Set aside while making the pancake batter.
    3. 3
      3. In a medium bowl, combine the flour, salt, 1 Tbsp sugar and baking powder. In another bowl, beat the ricotta cheese with milk and egg yolks. Add the flour mixture to the ricotta mixture, and stir until just combined. Let the batter sit for 10 minutes.
    4. 4
      4. Beat the egg whites with a mixer until they hold soft peaks. Next gently fold the raspberries with their juices into the batter, then fold in the egg whites. (You want little clumps of whites in the batter. The important thing is not to overmix it.).
    5. 5
      5. Heat a large nonstick skillet over moderately low heat. Melt 1/2 T butter at the center of the skillet, where you will spoon the batter.
    6. 6
      6. Spoon the batter into the hot skillet, directly on the melted butter.
    7. 7
      7. Cook each pancake until the bottom is golden brown and the bubbles on the surface begin to break, about 2 minutes. Using a spatula, flip the pancake quickly. Cook until golden brown, about 1 minute longer.
    8. 8
      8. Serve finished pancake with maple syrup and lemon wedges.
    9. 9
      9. Peaches and bananas work well in this recipe.

    Ratings & Reviews:


    Nutritional Facts for Berry Pancakes With Ricotta & Maple Syrup

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 577.9
    Calories from Fat 150
    Total Fat 16.6 g
    Saturated Fat 8.5 g
    Cholesterol 228.0 mg
    Sodium 580.1 mg
    Total Carbohydrate 84.7 g
    Dietary Fiber 7.1 g
    Sugars 24.0 g
    Protein 23.2 g

    Ideas from


    Over 475,000 Recipes Network of Sites