Lemon-Ricotta Pancakes

By Marge Perry & David Bonom


  • 2/3 cup All-purpose flour
  • 1/3 cup Sugar
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 3/4 cup Part skim ricotta cheese
  • 3 Eggs, separated
  • 2 tbsp Lemon juice
  • 1/2 tsp Grated lemon zest
  • 1/4 cup Milk


  1. 1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl; stir well. Combine ricotta cheese, egg yolks, lemon juice, lemon zest and milk; add to flour mixture, stirring until smooth. In a clean bowl beat egg whites to stiff peaks. Stir one-quarter of the egg whites into the ricotta mixture. Gently fold the remaining egg whites into the ricotta mixture with a rubber spatula.
  2. 2. Spoon a scant 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.