Sunday, July 31, 2011

Lemon-Ricotta Pancakes

While we were in Montana, we ate breakfast twice at a place called The Rack Shack.  I ate the Lemon-Ricotta Pancakes which were fantastic.  The boys tried mine and when we went back they both ordered them.  I decided that I should try to make a version once we got home.  This is a recipe I found on the Williams-Sonoma website.  I think that they came out even better than the ones we ate at The Rack Shack if that is possible.  I suggest topping them with either blueberry, strawberry or raspberry sauce.  My son tried them with strawberry-rhubarb conserve from Harry & David's and said it was a great combination.  Either way, they are delicious.

Lemon-Ricotta Pancake


  • 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.