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Four Seasons' Lemon-Ricotta Poppy Seed Pancakes

This delicious recipe for lemon-ricotta poppy seed pancakes is an interesting twist on breakfast and is courtesy of Joan Nathan's "The New American Cooking."

  • yield: Makes 16 pancakes

Ingredients

  • 6 large eggs, separated
  • 1 1/2 cups whole-milk ricotta cheese
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • Zest of 2 large lemons
  • 1 tablespoon poppy seeds
  • Vegetable oil, for griddle
  • Maple syrup, warmed
  • Berries, for garnish

Directions

  1. Step 1

    Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat until they form firm, glossy peaks.

  2. Step 2

    In a large bowl, beat together ricotta, butter, egg yolks, and vanilla. In a medium bowl, whisk together flour, baking powder, sugar, salt, lemon zest, and poppy seeds. Using a rubber spatula, stir flour mixture into ricotta mixture.

  3. Step 3

    Fold a large spoonful of whipped egg whites into ricotta mixture. Continue folding in remaining egg whites.

  4. Step 4

    Coat a griddle or large skillet with oil and heat over high heat until very hot, then reduce heat to medium. Working in batches, place 1/4 cup batter for each pancake on griddle, leaving space, as they will spread. Cook until golden and top begins to bubble, about 2 minutes. Gently turn and continue cooking until bottoms are light brown. Transfer to a serving plate and keep warm until all the pancakes have cooked. Serve with maple syrup and berries.

Source
The Martha Stewart Show, March 2007

Reviews (4)

  • 15 Dec, 2012

    I've been searching for a good lemon ricotta pancake recipe for a while now and this is absolutely the best. The pancakes are incredibly light and fluffy, just the right amount of lemon tartness and perfectly sweet. These are definitely a new breakfast favorite.

  • 30 Jan, 2011

    these pancakes are just lovely!
    (i wanted my batter a little more runny so i substituted 1/2 cup of ricotta for milk... worked great)
    definitely a new favorite.
    and yes, martha is right...toast the poppy seeds.

  • 6 Aug, 2010

    These pancakes were easy to make and so good. I am ashamed to admit how many we ate.

  • 10 May, 2008

    Those pancakes are wonderful ! Light, fluffy. delicate and buttery ... with the distinctive tartiness of ricotta. Beautiful on a Sunday morning !