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Lemon Ricotta Pancakes

Serves 2-4

⅔ cup ricotta cheese

2 large eggs, separated

¼ cup milk of choice

¼ cup plus 2 tbsp. whole-wheat flour

2 tsp. sugar

¼ tsp. baking powder

⅛ tsp. salt

1 tbsp. finely minced lemon peel

1 tsp. finely minced lemon verbena

2 tsp. olive oil



The night before, place the cheese in a paper coffee filter and drain it over a bowl. In the morning, transfer the drained ricotta to a food processor, add the egg yolks, and process until smooth. Add the milk, flour, sugar, baking powder, and salt and process until completely blended. Fold in the lemon peel and lemon verbena. Beat the egg whites in a mixing bowl until just stiff but still moist, then fold gently into the batter. Heat the olive oil in a large nonstick skillet. Drop batter by 1⁄4 cupfuls onto the skillet and cook until the tops bubble. Turn and cook on the second side until brown.

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