Lemon Ricotta Pancakes

Terry John Zila of John Jean Juan stopped by the TCL kitchen with a tasty lemon ricotta pancake recipe perfect for a family brunch.

1 cup whipping cream
2 tablespoons honey
6 large eggs, separated
½ cup all-purpose flour
1 ½ cups ricotta cheese
8 tablespoons unsalted butter, melted
4 tablespoons sugar
½ teaspoon salt
2 tablespoons grated lemon zest
Powdered sugar for dusting finished pancakes
2 cups fresh strawberries, cleaned, hulled and sliced
Maple syrup


  1. Place the whipping cream in the bowl of a standing mixer fitted with the whisk attachment. Whip the cream at medium speed until soft peaks just start to form. Drizzle in the honey and increase mixer speed to medium-high and whip until just until the cream holds a firm peak. Do not overbeat. Transfer Honey Whipped Cream to a serving bowl. Chill in refrigerator.
  2. In a large mixing bowl, whisk together the egg yolks, flour, ricotta cheese, unsalted butter, sugar, salt, and lemon zest.
  3. In a clean bowl of a standing mixer fitted with the whisk attachment, add the egg whites and beat until soft peaks form.
  4. Gently fold the whites into the batter just until blended.
  5. Heat a nonstick griddle or skillet over medium heat.
  6. Lightly grease or spray the griddle with nonstick cooking spray.
  7. Pour about ¼ cup batter for each pancake onto griddle.
  8. Cook pancake until the top is covered with small bubbles and the bottom is lightly browned.
  9. Flip pancake and cook for an additional minute or until lightly browned on the other side.
  10. Repeat with remaining batter.
  11. Garnish by dusting with powdered sugar and serve with sliced strawberries, Honey Whipped Cream and warm maple syrup if desired.
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