Lemon-Ricotta Pancakes

Perfect for the casual weekend brunch, these pancakes are divine – the contrast between the ricotta cheese and citrus tang creates a fluffy, yet rich-tasting, pancake.

Yield: 12 pancakes


  • 2/3 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup art skim ricotta cheese
  • 3 eggs, separated
  • 2 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup milk


  1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl; stir well. Combine ricotta cheese, egg yolks, lemon juice, lemon zest and milk; add to flour mixture, stirring until smooth. In a clean bowl beat egg whites to stiff peaks. Stir one-quarter of the egg whites into the ricotta mixture. Gently fold the remaining egg whites into the ricotta mixture with a rubber spatula.
  2. Spoon a scant 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
  • Yield: 12 pancakes