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Ricotta Pancakes

COOK TIME
20 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(6)
MC Suhocki / TODAY
MC Suhocki / TODAY
COOK TIME
20 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(6)

Ingredients

Ingredients
  • 4 farm fresh large eggs
  • 1 1/2 cups ricotta cheese
  • 1 tablespoons sugar
  • 1/2 lemon
  • 1/2 cup all purpose flour
  • Pinch Kosher salt
  • Butter
  • Chef notes

    Ricotta adds moisture and a light tang and the lemon a zest to these pancakes. Try serving small ones with fruit or chocolate and a dollop of whipped cream for a playful dessert.

    Preparation

    Heat a nonstick griddle to medium-high heat. Mix together the yolks with ricotta, sugar, lemon zest, a pinch of salt, and flour in a large bowl until thoroughly combined.

    Beat egg whites in a separate bowl until stiff. Fold into the ricotta mixture.

    Spread butter on the hot pancake griddle. Ladle 1/2 cup size pancakes onto griddle and cook for about 2 minutes per side. Keep warm in a 200 degree F oven before serving.