Tuesday, September 25, 2012

another breakfast recipe: lemon ricotta pancakes

here's another breakfast recipe we have added to our rotation. lemon ricotta pancakes from williams- sonoma recipes. they are fluffy and heavenly. the girls snarf them down and josh and i tear them apart thinking we will have a couple of bites and then end up eating an entire humongous one.


  • 1 cup ricotta cheese
  • 1 cup milk
  • 3 eggs, separated
  • 1/4 cup sugar
  • zest and juice of 1 lemon
  • 1 1/2 cups cake flour
  • 1 tbs. baking powder
  • 1/4 tsp. salt


in a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

in another large bowl, using a whisk, beat the egg whites until frothy. add the remaining 1/8 tsp. salt and continue beating until soft peaks form. using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

preheat a griddle over medium heat. spray the griddle with nonstick cooking spray. ladle 1/3 cup batter onto the griddle for each pancake. cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. flip the pancakes and cook for 1 minute more. transfer to a warmed plate. repeat with the remaining batter. makes 12 to 14 pancakes.

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