Four Seasons' Lemon-Ricotta Poppy Seed Pancakes

16 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."


  • 6 large eggs, separated

  • 1 ½ cups whole-milk ricotta cheese

  • ¼ cup (½ stick) unsalted butter, melted and cooled

  • 1 teaspoon pure vanilla extract

  • ½ cup all-purpose flour

  • 1 teaspoon baking powder

  • ¼ cup sugar

  • ½ teaspoon salt

  • Zest of 2 large lemons

  • 1 tablespoon poppy seeds

  • Vegetable oil, for griddle

  • Maple syrup, warmed

  • Berries, for garnish


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

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

  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.

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