For a special breakfast treat, serve these irresistible pancakes from Brooklyn Flea vendor Betsy Devine (Salvatore Bklyn).

The Martha Stewart Show, November 2009


Read the full recipe after the video.

Recipe Summary

Makes 8


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, whisk together flour, baking powder, sugar, and salt. In a large bowl, mix together ricotta, milk, egg yolks, and vanilla. Add the flour mixture to the cheese mixture and mix until batter is just combined. Stir in lemon zest and poppy seeds.

  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Gently fold egg whites into batter.

  • Heat a griddle or large nonstick skillet over medium-high heat; brush surface with butter. Working in batches, ladle 1/3 cup batter for each pancake on griddle, leaving space as they will spread. Cook until golden and top begins to bubble, 3 to 4 minutes. Gently turn and continue cooking until bottoms are light brown, 3 to 4 minutes more. Serve immediately with ricotta and honey syrup.


Reviews (5)

9 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
The Ricotta Cheese makes all the difference. They are wonderfully fluffy and light. I had to learn though that i really have to use a zester. (Didn't work out too well with a knife). The Honey Syrup is delicious also. Highly recommended for a nice breakfast.
Rating: Unrated
The family loved these - they are so light. with or without the lemon/honey syrup this is great
Rating: Unrated
These were so yummy! The warmed honey with lemon juice was a delicious added touch. I'll be making these for my holiday brunch.
Rating: Unrated
Betsy! You did such a great job!! Long time no see. Hope you and Rachel are doing well-- it sure looks like it! can't wait to try these amazing looking pancakes. Keep it up, girl!! -Allie
Rating: Unrated
These looked delish and one I want to try soon. Do they ship their ricotta cheese? Carolyn