Lemon-Ricotta Pancakes

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Lemon-Ricotta PancakesWith ricotta and sour cream or yogurt as their main ingredients, these are quite different from traditional pancakes — light, creamy, and completely delicious.

  • Yield: 4 Servings
  • Total Time: 20 Minutes


  • 1 cup ricotta (to make your own, see page 569)
  • 1 cup sour cream or yogurt
  • 3 eggs, separated (see page 546)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 0.5 teaspoon baking soda
  • Pinch salt
  • Butter or good-quality vegetable oil for cooking
How to Make It
  1. Heat a griddle or large skillet over medium-low heat while you make the batter.
  2. Beat together the ricotta, sour cream, egg yolks, lemon juice, and lemon zest in a large bowl. Combine the dry ingredients in a small bowl. Beat the egg whites with a clean whisk or electric mixer in a medium bowl until they hold fairly stiff but not dry peaks (see “Beating Egg Whites,” page 547).
  3. Stir the flour mixture into the ricotta mixture, blending well with a spoon but not beating; don’t overmix. Gently fold in the egg whites; they should remain somewhat distinct in the batter.
  4. Put about 1 teaspoon butter or oil on the griddle or skillet. When the butter is melted or the oil is hot, spread it evenly over the surface using a brush or paper towel. Add the batter by the heaping tablespoon, making sure you include some
  5. of the egg whites in each spoonful. Cook until lightly browned on the bottom, 3 to 5 minutes, then flip and cook until the second side is brown. Add butter or oil to the griddle for each batch until all the batter is used up. Serve immediately; these will not hold.
  6. COTTAGE CHEESE PANCAKES Great with rehydrated raisins or currants: Substitute cottage cheese for the ricotta, decrease the baking soda to ¼ teaspoon, and omit the lemon juice and zest.

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