Total Time
25mins
Prep 10 mins
Cook 15 mins

This is from the Williams Sonoma website. They recommend serving it with a fruit compote rather than maple syrup.

Ingredients Nutrition

Directions

  1. In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth.
  2. Sift together the flour, baking powder and 1/8 tsp.
  3. of the salt over the ricotta mixture.
  4. Stir until just combined.
  5. In another large bowl beat the egg whites until frothy.
  6. Add the remaining 1/8 tsp.
  7. salt and continue beating until soft peaks form.
  8. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
  9. Preheat a griddle over medium heat.
  10. Spray the griddle with cooking spray.
  11. Ladle 1/3 cup batter onto the griddle for each pancake.
  12. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes.
  13. Flip the pancakes and cook for 1 more minute.
Most Helpful

4 5

I've never made ricotta pancakes and these were very tasty, not too heavy and were great with fresh blueberries and a little syrup. I didn't have cake flour so used regular flour and they turned out fine.

I made this for the guys at work. They are simple eaters, but they LOVED this! A++