Lemon Ricotta Hot Cakes

These sunshine-in-every-bite tender, light & fluffy pancakes are great for breakfast, brunch and special occasions.

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Servings18

Ingredients

6 large eggs, separated

1 1/2 cups whole milk ricotta cheese

1/2 cup butter, melted, cooled

1/2 teaspoon vanilla or lemon extract

1/2 cup all-purpose flour

1/4 cup sugar

1/2 teaspoon salt

3 tablespoons grated lemon zest, divided

Powdered Sugar

fresh blackberries

Directions

In a mixer bowl, beat egg yolks; then add the next three ingredients and blend until smooth.
Combine flour, sugar, salt, and 2 tablespoons of zest; stir into the ricotta mixture.
With an electric mixer, beat egg whites until firm peaks form.
Gently fold the egg whites into the batter.
Lightly grease a griddle and place it over medium heat for 1 minute.
For each pancake, spoon 1/4 cup of batter onto the griddle in a 3-inch circle.
Cook the pancakes for several minutes on each side until golden.
Serve immediately or place the pancakes on an ovenproof dish and cover loosely with foil to keep them warm in a 200°F oven.
TO SERVE: Sprinkle the pancakes with powdered sugar.
Top them with the remaining lemon zest and garnish with blackberries.

0 minutes

Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 18 servings

6 large eggs, separated

L&B Pasture Raised Organic Large Brown Eggs, 12 Each

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$5.99$0.50 each

1 1/2 cups whole milk ricotta cheese

Frigo Whole Milk Ricotta Cheese, 15 Ounce

Add Frigo Whole Milk Ricotta Cheese to Favorites.Add Frigo Whole Milk Ricotta Cheese to Favorites.

$4.89$0.33/oz

1/2 cup butter, melted, cooled

Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce

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$8.39$1.05/oz

1/2 teaspoon vanilla or lemon extract

McCormick Pure Lemon Extract, 2 Ounce

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$3.99$2.00/oz

1/2 cup all-purpose flour

Gold Medal All-Purpose Flour, 5 Pound

Add Gold Medal All-Purpose Flour to Favorites.Add Gold Medal All-Purpose Flour to Favorites.

$5.49$1.10/lb

1/4 cup sugar

C&H Pure Cane Granulated White Sugar, 10 Pound

Add C&H Pure Cane Granulated White Sugar to Favorites.Add C&H Pure Cane Granulated White Sugar to Favorites.

$14.99$1.50/lb

1/2 teaspoon salt

Morton Fine Sea Salt, 17.6 Ounce

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$4.89$0.28/oz

3 tablespoons grated lemon zest, divided

Fancy Large Lemons, 0.5 Pound

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$1.25 avg/ea$2.49/lb

Powdered Sugar

C&H Pure Cane Sugar Confectioners Powdered Sugar, 2 Pound

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$4.69$2.35/lb

fresh blackberries

Driscoll's Blackberries, 6 Ounce

2/$8 Huge Deal

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$4.00 was $4.99$0.67/oz

Directions

In a mixer bowl, beat egg yolks; then add the next three ingredients and blend until smooth.
Combine flour, sugar, salt, and 2 tablespoons of zest; stir into the ricotta mixture.
With an electric mixer, beat egg whites until firm peaks form.
Gently fold the egg whites into the batter.
Lightly grease a griddle and place it over medium heat for 1 minute.
For each pancake, spoon 1/4 cup of batter onto the griddle in a 3-inch circle.
Cook the pancakes for several minutes on each side until golden.
Serve immediately or place the pancakes on an ovenproof dish and cover loosely with foil to keep them warm in a 200°F oven.
TO SERVE: Sprinkle the pancakes with powdered sugar.
Top them with the remaining lemon zest and garnish with blackberries.