Monday, January 12, 2009

Lemon Ricotta Pancakes

I have been craving Lemon Ricotta pancakes. I refer to them as my Mother's Day pancakes since I made them for Mom her special day :-) The aroma is worth it alone! If you need a lemon fix on a winter day, this is it! I cut the recipe in half, and used skim milk ricotta. Going with a lemon yellow theme, I pulled out my cookware that I got from the Barn Sale at MacKenzie-Childs in Aurora, NY. Fun stuff!

Lemon-Ricotta Hot Cakes
From NY Times - Adapted from the Four Seasons Hotel in New York

6 Large eggs, separated
1 ½ cups whole-milk ricotta cheese
1 stick unsalted butter, melted and cooled
½ t. pure vanilla extract
½ C. all purpose flour
¼ C sugar
½ t. salt
2 Tablespoons grated lemon zest
Powdered sugar for dusting

Heat a griddle. Whip egg whites until they hold firm glossy peaks, and
set aside. Beat ricotta, butter, egg yolks, and vanilla together and set

Whisk together flour, sugar, salt, and zest. With a rubber spatula,
stir dry ingredients gently into the ricotta mixture. Stir a spoonful of whipped
egg whites into the batter then gently fold in the remainder.

Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for
each hotcake on the griddle, allowing space for spreading. Cook until
golden on the bottom and the top shows a bubble or two. Gently flip, and cook
until undersides are light brown. Dust with powdered sugar.


  1. Your pics are looking great Debbie and your MC pot is no exception:) Fresh post!

  2. So bright and cheerful Debbie! I can't help but smile at your photos. :)

    Your pancakes look soo good, ditto your darling McC! Very nice.

  3. The pancakes look fantastic, have to try those! but I absolutely love the pot!

  4. Such a sunny bright post ... really warms up a cold, wintry day.


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