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."

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

Reviews (1)

21 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
12/15/2012
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.