Fresh Lemon Ricotta Pancakes Recipe
Written by MasterClass
Last updated: Sep 16, 2024 • 2 min read
Ricotta pancakes are light, fluffy pancakes made by simply adding fresh ricotta cheese to the batter.
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What Are Ricotta Pancakes?
Ricotta pancakes are pancakes made with ricotta cheese, which helps keep the texture moist. Lemon ricotta pancakes are a popular item on brunch menus, and you can also make ricotta pancakes with fresh blueberries or chocolate chips mixed in the batter.
What Is the Origin of Ricotta Pancakes?
Ricotta pancakes were likely first developed by Sephardic Jews in southern Italy and became associated with Hanukkah sometime in the thirteenth or fourteenth century. The ricotta pancakes, fried in olive oil and unsweetened, were often served with honey or fruit. When the Jews were expelled from Sicily in 1492 by the Spanish, they took their pancake recipes to northern Italy and across Europe, adding ricotta cheese to pancake batters made with rye and buckwheat flour and potatoes. Ricotta pancakes known as cassola, a precursor to latkes, are still eaten in Rome.
Lemon Ricotta Pancakes Recipe
makes
prep time
20 mintotal time
40 mincook time
20 minIngredients
- 1
Separate the egg whites and egg yolks into two small bowls and set them aside.
- 2
In a large bowl, whisk together the dry ingredients.
- 3
In a large measuring cup, whisk together the egg yolks, ricotta, milk, vanilla extract, and lemon zest and juice (if using).
- 4
Create a well in the center of the flour mixture and pour the ricotta mixture into the well.
- 5
Whisk from the center of the liquid mixture, gradually incorporating the dry ingredients.
- 6
In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites and sugar together until soft peaks form. (Alternatively, whisk in a large bowl with a hand mixer or by hand.)
- 7
If using an electric or cast iron griddle, preheat over medium heat. (If using a nonstick pan, you can wait until the batter is fully mixed to heat the pan.)
- 8
Using a rubber spatula, gently fold about one-third of the egg white mixture into the batter.
- 9
Repeat with remaining batter, being careful not to deflate the egg whites.
- 10
Lightly oil a pan or griddle and scoop ¼-cup spoonfuls of batter onto it.
- 11
When the surface of the pancakes bubble, flip. Both sides of the pancakes should be golden brown. If they are burning, reduce to low heat. If they aren't taking on color, increase the heat.
- 12
Serve with maple syrup, lemon curd, and/or fresh berries, if desired.
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