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Lemon Ricotta Pancake Recipe


Okay, I was lying when I sad my orange ricotta bread was my last ricotta recipe. I had one more in me that just needed to be shared. It was just too delicious. I made it again over the weekend and said self, you are denying your readers if you don't share this recipe.

You can make these extra, extra fluffy if you want to do the work to separate the eggs, beat the whites into fluffy submission (ie, stiff peaks), and then fold them into the batter. But I never have time for that fancy stuff and frankly, they are still delicious. You can also get crazy and sub orange zest, maybe make a little grand marnier spiked whipped cream, or spiked maple syrup (YUM), but again, all extra credit.

If you are curious about all my ricotta adventures, here's a recipe round up:


orange ricotta bread

homemade ricotta

ricotta cake with grand marnier and red berries


Lemon Ricotta Pancakes

Makes about 8-10 small pancakes



1.5 cups homemade ricotta

1 cup flour

3/4 tsp baking powder

2 tbsp sugar

1/8 tsp salt

3/4 cup milk

2 eggs

1 tsp vanilla

1 tsp lemon zest



Whisk together flour, salt, baking powder, and sugar in a bowl. Combine ricotta, milk, eggs, lemon zest and vanilla in a large bowl. Add dry ingredients to wet, stirring to combine.

Heat a large pan or griddle if you fancy, to medium high. Melt a bit o'butter in the pan and pour batter onto hot surface. Cook about 3-4 minutes, or until golden on each side (you'll see a few bubbles pop up, but since they pancakes are a little denser than the average bear, you won't see too many). Flip, cook until golden, et voila. Repeat and eat. Repeat and eat.


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