Lemon Ricotta Pancakes 20.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Dec 8, 2004

These pancakes are soft and delicate, although the addition of the whole-wheat flour gives them a little heft and texture and a subtle nutty flavor. They're best made with whole-milk ricotta cheese because it produces the best flavor and texture. If you use part-skim milk ricotta, more flour might be necessary because there is more water and less fat to act as binders. The recipe may easily be doubled.

Serve the pancakes with jam, fresh fruit or fruit syrups. Try topping each one with a dollop of sour cream (or creme fraiche) and caviar.

Servings: 20

Yield: Makes silver dollar-size pancakes

  • 1 tablespoon melted unsalted butter, plus additional for cooking
  • 1 cup whole-milk ricotta
  • 2 eggs
  • 2 tablespoons light brown sugar
  • Zest of 1/2 medium lemon, finely minced
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons whole-wheat flour
  • 2 tablespoons flour


In a large bowl, whisk together the butter, ricotta and eggs until thoroughly combined. Add the brown sugar, lemon zest, vanilla, nutmeg, salt and whole-wheat and all-purpose flours and stir until thoroughly combined.

Heat a griddle over medium-high heat and rub the end of a stick of butter over the surface to grease it well.

Drop a heaping tablespoon of batter per pancake onto the griddle and cook for about 3 minutes, until the underside of the pancake is golden brown and the top is slightly dry. Gently flip the pancake over (it might be easier to use two small spatulas to do this) and cook for another 2 minutes, until the edges are barely crisp and both sides are golden brown. Add more butter to the griddle, as needed, for subsequent batches.

Rate it

Recipe Source

From cookbook author Tina Wasserman.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.