Recipe courtesy of Debi Mazar and Gabriele Corcos

Ricotta Pancakes

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1/2 cup all-purpose flour

1 tablespoon sugar

Pinch kosher salt

Zest of 1/2 lemon

1 1/2 cups ricotta cheese

4 farm fresh large eggs, separated

Butter, for griddle

Directions

  1. Heat a nonstick griddle to medium-high heat.
  2. Mix together the flour, sugar, salt, lemon zest, ricotta, and yolks in a large bowl until thoroughly combined.
  3. Beat the egg whites in a separate bowl until stiff. Fold the egg whites into the ricotta mixture.
  4. Spread some butter on the hot pancake griddle.
  5. Ladle 1/2-cup size pancakes onto the hot griddle and cook for about 2 minutes per side, until golden. Keep pancakes warm in a 200 degree F oven before serving.

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